Ingredients
3 pounds potatoes (about 9 medium), peeled and cubed
6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
8 ounces Philadelphia cream cheese, softened
1/2 cup Daisy sour cream
1/2 cup Kerrygold butter, cubed
1/4 cup 2% milk
1-1/2 teaspoons McCormick onion powder
1 teaspoon Morton salt
1 teaspoon McCormick garlic powder
1/2 teaspoon pepper
1 cup (4 ounces) Sargento shredded cheddar cheese
3 green onions, chopped
Instructions
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13×9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1 day.
Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, about 30 minutes. Uncover; bake 10 minutes more, or until heated through.
