5 pounds yukon gold potatoes – washed, peeled, and cut into large chunks
Enough water to cover the potatoes in a large stock pot
1 – 8 ounce package cream cheese
1 stick butter (8 tablespoons)
1/2 cup sour cream
1/4-1/2 cup milk (I used 1%)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups sharp cheddar cheese
8 slices bacon, cooked and crumbled
4 green onions, sliced
In a large stock pot, arrange the potatoes chunks. Add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes, or until the potatoes are fork tender. Drain the liquid from the potatoes.
Return the cooked potatoes to the pan. Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Using a potato masher, mash the potatoes until most of the clumps are removed.
Preheat the oven to 375 degrees.
Add in the milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.
You can also use a hand or stand mixer to get the potatoes extra fluffy and smooth.
To the potatoes, add in 1 cup sharp cheddar cheese and half of the cooked bacon crumbles.
Stir to combine.
Spread the potatoes in a lightly greased 9 x 13 inch casserole dish. Top with remaining cheese and bacon. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with green onions and serve immediately