Ingredients

The following ingredients have 4 Servings
  • 4 lbs russet potatoes
  • 8 tbl butter
  • 1 medium onion (diced)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper (white, preferred)
  • 1/2 cup cream
  • 1/4 cup Parmesan cheese (grated)
  • 4 oz cream cheese
  • 3/4 cup sour cream
  • 2 1/2 cup sharp cheddar cheese (divided)
  • 6 slices bacon (crispy)
  • chives for garnish

Instruction

  • Preheat oven 350 degrees and lightly spray 9x13 pan with non-stick spray and set aside. 
  • Wash potatoes, peel and cut into medium sized same size chunks. Add to large pot of salted water and bring to a boil.  
  • While potatoes are boiling, melt butter in a small saucepan over medium high heat. Add diced onion and cook for 4-5 minutes.  Add garlic powder and stir to combine.  Remove from heat and set aside.
  • Let potatoes low boil for approximately 10 -15 minutes or until they are fork tender. Drain and return to pot.
  • Add in cream cheese, Parmesan cheese, butter/onion mixture, salt, pepper, cream, sour cream and 1 1/2 cup of cheddar cheese to potatoes.  Mash potatoes or whip them with an electric beater (depending on your preference) and then transfer potatoes to the 9x13 pan.
  • Cover potatoes with remaining cheddar cheese and bacon.  Bake for 15 minutes or until cheese is melted. 
  • Remove from oven and garnish with chives.  Serve immediately.  Cover and refrigerate any leftovers.