Loaded Mashed Potatoes

By Nanadi-2

Ingredients

• 3 pounds potatoes (about 9 medium), peeled and cubed
• 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
• 1 cup (8 ounces) sour cream
• 1/2 cup butter, cubed
• 1/4 cup 2% milk
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1-1/2 cups (6 ounces) shredded pepper jack cheese
• 1/2 pound bacon strips, cooked and crumbled
• 4 green onions, chopped
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Preparation

Step 1

Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain. Mash potatoes with cream cheese, sour cream, butter and milk.
Stir in the cheeses, bacon, onions and seasonings. Transfer to a
large bowl; cover and refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cover and cook on
low for 3 to 3-1/2 hours.