3 lbs. russet potatoes, peeled and diced
3/4 cup whole milk
4 tbsp. salted butter, melted
1 cup sour cream
4 oz of cream cheese
salt and pepper, to taste
1 2/3 shredded mild cheddar cheese, divided
4 strips bacon, cooked and crumbled
1 large green onion, sliced
2 tbsp. fresh chopped parsley
Boil potatoes in salted water for 20 minutes, until fork tender.
Preheat oven to 350F, and grease a casserole pan with cooking spray and set aside.
Strain away water and transfer to a large bowl. Mash with a potato masher until smooth and add milk, melted butter, sour cream, cream cheese, 1 cup cheddar cheese, and season with salt and pepper to taste. Transfer mixture to the casserole pan and sprinkle with cheddar cheese.
Cover with foil and bake for 20 minutes.
Remove foil and sprinkle with bacon. Bake for another 20 minutes, uncovered, and garnish with sliced green onions, the bacon and fresh chopped parsley.