Ingredients:

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

Instructions:

  1. Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce to a simmer for 15-20 minutes until a fork slides in with zero resistance. Drain thoroughly.
  2. While the potatoes are still steaming hot, mash them until smooth. Stir in the butter, softened cream cheese, sour cream, and heavy cream until the texture is velvety.
  3. Fold in the garlic powder, black pepper, 1 cup of the shredded cheddar cheese, and half of the crumbled bacon.
  4. Spread the potato mixture evenly into a greased 9x13-inch baking dish.
  5. Top the casserole with the remaining 1 cup of shredded cheddar and the remaining crumbled bacon.
  6. Bake at 400°F (200°C) for 20-25 minutes, or until the cheese is bubbly and the edges have turned a deep golden brown.
  7. Garnish with thinly sliced green onions immediately after removing from the oven.