Overnight Cheesy Mashed Potatoes
Ingredients:
- 5 lbs. Russet potatoes
- 1 cup sour cream
- ½ cup butter
- 8 oz. cream cheese, softened
- ½ cup milk
- 1 tsp. garlic powder
- To taste salt and pepper
- 12 slices cooked bacon
- 2 cups cheddar cheese
- ½ cup Parmesan cheese
- For garnish green onion, chives or other fresh herbs
Directions:
- Peel and cube 5 pounds of potatoes. Place in a large pot and add water until just covering potatoes. Bring to a boil, reduce to a simmer and cook for 18 to 20 minutes.
- Drain water and mash potatoes using a potato masher or spoon. Add sour cream, butter, cream cheese and half cup of milk until well combined. Add garlic powder, salt and black pepper to taste. Fold in half of the cooked bacon, 1 cup cheddar cheese and Parmesan cheese. Stir well.
- Spoon into a lightly greased 9-by-13-inch pan. Top with remaining shredded cheddar cheese and the rest of the bacon.
- Bake immediately for 20 minutes at 350 F or cover and put into the refrigerator overnight. Bake at 350 F for 30 to 45 minutes.
- Garnish with green onions or chives.
