Loaded Mashed Potatoes

Ingredients

• 4 pounds russet potatoes, peeled and cut into 1.5 inch cubes
• 6 slices bacon (preferably thick-cut)
• 1 cup sour cream
• 1/4 cup heavy cream (plus more to taste)
• 8 tablespoons unsalted butter, melted
• 2 teaspoons garlic powder (or to taste)
• Salt and pepper to taste
• 2 1/2 cups shredded cheddar cheese, divided (plus more to taste)
• Chives, scallions, or parsley for garnish

Instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Bring water to a boil in a pot (enough to cover potatoes). Add the potatoes and bring back to a boil again. Cook for about 15-20 minutes, uncovered, or until tender and a fork easily pierces through. Drain and transfer potatoes to a bowl.

3. 3

   While the potatoes are boiling, cook the bacon in a large skillet until crispy. Transfer to a plate lined with paper towel to drain excess fat. Chop the bacon and set aside.

4. 4

   Using a potato masher, mash the drained potatoes along with the sour cream, heavy cream, melted butter, garlic powder, and salt and pepper to taste. Fold in 1 cup of the shredded cheese into the potato mixture.

5. 5

   Transfer mixture to a slightly greased 9x13 inch baking dish. Top with the remaining 1 ½ cups of shredded cheddar cheese. Cover tightly with aluminum foil and bake at 375 degrees F for 25 minutes.

6. 6

   Remove from oven and remove the aluminum foil. Top with the chopped cooked bacon and bake for another 10-12 minutes (uncovered), or until the cheese is bubbly.

7. 7

   To serve, garnish with chopped chives or scallions. Enjoy!