Ingredients:

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

Instructions:

  1. Boil the cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain thoroughly in a colander to remove excess moisture.
  2. Return potatoes to the pot and mash with butter until smooth.
  3. In a large mixing bowl, fold in the softened cream cheese and sour cream. Stir in the garlic powder, salt, pepper, and half of the shredded cheddar and crumbled bacon until evenly distributed.
  4. Spread the mixture evenly into a greased 9x13-inch baking dish.
  5. Top the casserole with the remaining cheddar cheese and bacon.
  6. Bake at 400°F (200°C) for 20–25 minutes, or until the cheese is bubbling and the edges have turned a deep golden brown.
  7. Garnish with sliced green onions immediately after removing from the oven.