Cheddar Garlic Mashed Potato Casserole

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 2 tbsp Chives
  • 1 tsp Garlic powder
  • 4 lbs Potatoes

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 2 cups Cache valley mild cheddar cheese
  • 8 oz Cream cheese
  • 1/4 cup Milk
  • 1/2 cup Sour cream

Found on therecipecritic.com

Description

Ingredients

• 4 pounds potatoes, peeled and cut into chunks
• 8 ounce cream cheese softened
• ½ cup butter, cubed
• ½ cup sour cream
• ¼ cup milk
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups Cache Valley® Mild Cheddar Cheese, shredded, divided
• 6 slices bacon, cooked and crumbled
• 2 tablespoons chives, finely chopped

Directions

• In a large pot, bring potatoes to a boil and cook for 15-20 minutes until tender. Drain.
• Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Add cream cheese, butter, sour cream, milk, garlic powder, salt and pepper to potatoes and mash. Fold in 1½ cups Cache Valley Mild Cheddar Cheese.
• Spread in 9x13 inch dish and top with remaining ½ cup cheddar cheese. Bake uncovered for 40-45 minutes or until heated through. Top with bacon bits and chives.