Shelly's Recipe

CHEESY BACON-ONION MASHED POTATO BAKE (Make Ahead Option)

Category: Mashed Potatoes

5 lbs russet or Yukon gold potatoes, peeled
3/4 cup sour cream
1/2 cup light cream or milk
1/2 cup butter
1/2 to 1 tsp onion powder
1 tsp salt, or to taste (I use seasoned salt)

3 cups shredded cheddar or Swiss cheese, divided
1/2 lbs bacon, cooked and crumbled
3 green onions, chopped
Fresh ground black pepper, to taste

Cook the potatoes in boiling water until fork tender (about 20 minutes) drain then transfer to a mixing bowl. Add in sour cream, light cream, butter, onion powder and 1 tsp salt; beat using an electric mixer on medium speed until smooth and fluffy. Stir in 2 cups shredded cheese, chopped bacon and green onions. Season with black pepper. Transfer/spread into casserole dish. (At this point you may cool and refrigerate up to 1 day.) Bake at 350 for 30 minutes or until hot. Top with remaining cheese and allow to melt. Serves 8-10