potato casserole

 potato casserole

8 medium potatoes, peeled and cut into quarters

1/2 cup cream cheese

1/2 cup sour cream

1/4 cup butter

1/4 cup milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper (optional)

1 1/2 cups shredded cheddar cheese, divided

8 slices bacon, cooked, chopped, divided

1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well. 

Preheat oven to 375° degrees F. 

Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.