Ingredients
Scale
Gathering your ingredients is like collecting memories of past meals shared. Here’s what you’ll need:
- 6 large russet potatoes, peeled and cubed
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 2 cups shredded cheddar cheese, divided
- 8 slices bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 green onions, chopped
Feel free to substitute the sour cream with Greek yogurt for a tangier flavor, or use turkey bacon if you prefer a lighter option.
Instructions
Here’s how you can bring this comforting dish to your table:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter.
- Boil the cubed potatoes in a large pot of salted water until fork-tender, about 15 minutes. Drain and return to the pot.
- Add sour cream, milk, melted butter, garlic powder, salt, and pepper to the potatoes. Mash until smooth and creamy. This step always reminds me of mum’s advice to mash with love, as that’s where the magic happens.
- Stir in 1 cup of shredded cheddar cheese and half of the crumbled bacon into the mashed potatoes.
- Spread the potato mixture evenly in the prepared baking dish. Sprinkle with the remaining cheese and bacon.
- Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden. The smell will remind you of a bustling kitchen filled with stories.
- Garnish with chopped green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
