Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz cooked bacon, crumbled
  • 2 cups sharp cheddar cheese, shredded
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Boil the cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain them thoroughly to remove excess water.
  2. While hot, mash the potatoes with the unsalted butter and milk until smooth and free of large lumps.
  3. Mix in the softened cream cheese, sour cream, garlic powder, salt, and pepper until the mixture is uniform and velvety.
  4. Fold in half of the crumbled bacon and half of the shredded cheddar cheese.
  5. Spread the potato mixture evenly into a greased 9x13 inch baking dish and smooth the top with a spatula.
  6. Sprinkle the remaining cheddar cheese and the rest of the bacon across the surface.
  7. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes until the cheese is bubbling and the edges are golden brown.
  8. Remove from the oven and garnish with sliced green onions before serving.