Funeral patatoes/ Yummy patatoes

6 medium parboiled (cooked with skin)
1/4 cup butter/margarine
1/3 cup chopped green onions
1 pint sour cream
1 can cream of chicken soup
1 1/2 cup shredded cheddar cheese
1/3 cup corn flakes, crushed.
2 Tbs. butter or margarine

Cook potatoes until tender. Cool, peel and shred or grate. Heat the 1/4 cup butter with cream of chicken soup until melted and stir until blended. Blend sour cream, onion and grated cheese into sour mixture. Mix well. Mix with potatoes that have been placed in a 9 by 13 baking pan. Combine crushed cornflakes with 2 Tbs melted butter and sprinkle over casserole. Bake @ 350 degrees for 45 minutes. Or you can mix the potatoes with sour cream mixture before putting it into the pan.