Creamy Baked Mashed Potatoes (make-ahead

• Gluten free

• Meat

  • 5 slices Bacon, thick cut cooked and crumbled

• Produce

  • 4 cloves Garlic
  • 2 stalks Green onions
  • 1 tbsp Onion, dried
  • 5 lbs Russet potatoes

• Baking & Spices

  • 1 Kosher salt and black pepper

• Dairy

  • 1/2 cup Butter, salted
  • 1 cup Cheddar cheese, sharp
  • 1 (8 oz package Cream cheese, regular
  • 1/4 cup Whole milk

Found on chewoutloud.com

Description

Ingredients

• For Mashed Potatoes:
• 5 lbs russet potatoes, peeled/cubed
• ½ cup salted butter, melted
• ¼ cup whole milk
• 1 (8 oz) package regular cream cheese, removed from package and warmed to soften
• 4 cloves garlic, minced
• 1 TB dried minced onion
• 1 large egg, lightly beaten.
• kosher salt and black pepper
• For Toppings:
• 5 slices thick-cut bacon, cooked and crumbled
• 1 cup sharp cheddar cheese, shredded
• 2 stalks green onions, thinly sliced

Directions

• Bring a large heavy pot of salted water to boil. Add potatoes and cook 15 minutes or just until tender but not mushy. Drain well and set aside.
• In a large bowl, use a potato masher to mash potatoes with melted butter and milk. Beat in softened cream cheese, garlic, onion, and egg. Beat until combined. Season with kosher salt and freshly ground black pepper to taste. Transfer potatoes to a baking dish. At this point, you can bake it now or cover and chill to bake tomorrow.
• Heat oven to 350F with rack on lower middle position. Bake uncovered for 60 minutes or until puffy and golden on top. Sprinkle top with bacon, cheese, and green onions. Bake another 5 minutes until cheese is melty. Serve immediately.