Can mashed potatoes get any better? My answer is yes, particularly when you top them with cheese, onions and bacon.
—JOANN KOERKENMEIER DAMIANSVILLE, IL
PREP: 35 MIN. + CHILLING • BAKE: 40 MIN. • MAKES: 10 SERVINGS
3 pounds potatoes (about 9 medium), peeled and cubed
6 bacon strips, chopped
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1 1/2 teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped
1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
2. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
3. Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in the milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with the cheese, green onions and bacon. Refrigerate, covered, up to 1 day.
4. Preheat oven to 350°. Remove the potatoes from refrigerator and let stand while oven heats. Bake, uncovered, for 40-50 minutes or until heated through.