Ingredients

The following ingredients have 4 Servings
  • 2 lbs potatoes (I prefer Russet or Yukon gold, peeled and boiled)
  • 1 cup milk (room temperature)
  • 1/4 cup cream cheese (cubed and room temp.)
  • 1/4 cup sour cream (room temp.)
  • 2 cups shredded cheddar cheese
  • 6 slices bacon (cooked and crumbled)
  • 2 Tablespoons green onion (sliced thin)

Instruction

  • Mash potatoes with milk, cream cheese, and sour cream until they're as smooth or chunky as you like. I like mine chunky.
  • Pour into a 9x13-inch casserole dish.
  • Cover with cheddar cheese and crumbled bacon.
  • Cook in 350°F oven until cheese is melted.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.