Directions
- 1Add 4 pounds of peeled and chopped potatoes to a pot, cover with water, and boil until fork tender.
- 2Drain the potatoes.
- 3In a large pan, add one stick of butter, an 8 oz block of cream cheese, an 8 oz container of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of ground black pepper, your favorite salt (about a teaspoon of Creole seasoning is suggested), and 1 pint of heavy cream.
- 4Add 3 ounces of grated Parmesan to the pan.
- 5On medium-low heat, stir until everything is incorporated.
- 6Add 10 slices of cooked and crumbled bacon.
- 7Add the fork-tender drained potatoes.
- 8Mash the potatoes well or use a mixer.
- 9Transfer all the potatoes to an oven-safe dish.
- 10Top with 8 oz of freshly shredded cheddar.
- 11Add a little fresh green onion if desired.
- 12Bake in a 300°F oven for 30 minutes.
Ingredients
- 4 lbs peeled and chopped potatoes
- 1 stick butter
- 8 oz block cream cheese
- 8 oz container sour cream
- 1 tsp garlic powder
- 1 tsp ground black pepper
- salt
- 1 tsp Creole seasoning
- 1 pint heavy cream
- 3 oz grated Parmesan
- 10 slices cooked and crumbled bacon
- 8 oz freshly shredded cheddar
- fresh green onion
Equipment
potlarge panmixeroven safe dishoven
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