Loaded Mashed Potato Casserole
From the Kitchen of Kelly Hill
3½-4 lbs. Russet Potatoes, Peeled & Cubed
½ Cup Cream Cheese
¼ Cup Butter
1 Tsp. Salt
½ Tsp. Black Pepper, Freshly Ground
1½ Cups Cheddar Cheese, Shredded & Divided
¼ Cup Milk
8 Slices Bacon, Cooked, Chopped, & Divided
½ Bunch Green Onions, Diced
½ Cup Sour Cream
Place potatoes in sauce pan and cover with salt water. Bring potatoes to a boil over med-high heat and cook until tender then drain well. Preheat oven to 375ºF. Transfer potatoes back to the sauce pan. Mash with a potato masher until smooth. Add cream cheese, sour cream, butter, milk, salt, and pepper. Continue mashing until smooth. Stir in 1 cup of cheddar cheese and half of the bacon pieces.
Spoon mixture evenly into a lightly oiled 3 quart casserole dish. Use a spatula or fork to make an lumpy surface. Bake for 20 minutes. Top with remaining cheese, bacon, and green onions. Bake for an additional 5 minutes to melt cheese. Serve immediately.