Panko-encrusted Cheesy Mashed Potatoes

3 lb. russet potatoes, peeled and chopped
4 green onions, thinly sliced
1 C sour cream
1 C sharp cheddar cheese, shredded
2 t salt
1/4 t freshly ground pepper
1 C panko bread crumbs
3 T butter, melted













Boil potatoes until tender.  Drain and add to a large bowl.  Mix with electric mixer until mashed.  Add
the green onions, sour cream, cheese, salt and the pepper and whip until well-combined.

In a separate bowl, combine the panko and butter.  Mix until crumbly.  Turn out potatoes into a 9 x 13 pan sprayed with cooking spray.  Top with bread crumb mixture.

Bake at 375 for 25-30 minutes until bread crumbs begin to brown a little.  You can also make it the day before and refrigerate before baking.  Adjust baking times accordingly.