- 8
Ingredients
- 5-6 russet potatoes (about 2 lbs.)
- 2 tbsp. unsalted butter, at room temperature
- 1/2-2/3 cup milk
- 1/2 cup sour cream
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- Dash of cayenne pepper
- 4 oz. cheddar cheese, shredded
- 3 green onions, chopped
- 3-4 strips bacon, cooked until crisp and crumbled
Preparation
Step 1
Peel the potatoes. Chop into large chunks. Place the chopped potatoes in a large stockpot and cover with water. Cover and bring to a boil. Continue to cook uncovered until the potatoes are fork-tender, about 15-18 minutes. Drain well.
Return the potatoes to the warm pot. Add in the butter, milk, sour cream, salt, garlic powder, and cayenne. With an electric mixer, beat on medium-high speed until light and fluffy, adding more milk a small splash at a time as needed. Avoid over-beating.* Taste and adjust seasoning as desired. Reserve a small portion of the cheese. Fold in the remaining cheese, green onions and bacon until evenly incorporated.
Transfer the potato mixture to a buttered baking dish. Top with reserved cheese. Bake at 350˚ F for 15-20 minutes, until completely warmed through and cheese is melted. Garnish with additional green onions and bacon, if desired. Serve immediately.