Ingredients:

  • 4 lbs russet potatoes – mostly peeled (leave some of the skin on) – chopped into cubes
  • cloves garlic – mashed
  • Tbsp butter
  • 1 C sour cream
  • 1/2 C – 1 C heavy whipping cream or milk – amount depends on how creamy you like it
  • cheddar cheese – shredded
  • lb bacon – cooked and crumbled
  • 1/2 – 1 Tbsp salt – to taste
  • tsp pepper
  • 1/4 C green onions – finely chopped

Directions:

  1. Grease a 13″ x 9″ x 2″ baking dish with non-stick cooking spray
  2. Add potatoes and garlic to a large pot
  3. Fill with water, so the potatoes are completely covered
  4. Bring to a boil, and cook for 15 – 20 minutes, until the potatoes are fork tender – drain
  5. Preheat oven to 350 degrees
  6. Mash the potatoes
  7. Sir in butter, sour cream and heavy whipping cream
  8. Mash further if necessary to get to your desired consistency
  9. Season with salt and pepper
  10. Stir in 1-1/2 C cheese and most of the bacon – reserve some bacon for the topping
  11. Pour into greased baking dish
  12. Sprinkle with remaining cheese and reserved bacon
  13. Bake for 20 – 25 minutes until hot and cheese is melted
  14. Sprinkle with green onions before serving
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