Loaded Mashed Potato Casserole

 A great way to prepared potatoes ahead of time (day before if you want) and just pop them in the oven when you are ready for them.

LOADED MASHED POTATO CASSEROLE

(serves 8)

Ingredients:                                                                                                                                   

*4 pounds russet potatoes

*1/2 cup butter

*1/4 cup whole milk

*1/4 cup heavy cream (or whole milk)

*1 cup sour cream

*2 cups cheddar cheese, shredded, divided

*1 (12 ounce) package  bacon, cooked and chopped

*3 cloves minced garlic

*salt & pepper for seasoning

*2 tablespoons dried chives (optional)

*2 green onion tops, chopped

Directions:

~Peel and quarter 4 pounds potatoes.

~Boil until done (fork tender).

~Drain potatoes.

~Put 1/2 cup butter, 3 minced garlic cloves, 1/2 cup milk and 1/2 cup heavy cream together over medium-low heat until butter is melted.

~Remove from heat and set aside.

~Preheat oven to 375 degrees.

~Rice potatoes into same pan that you cooked them in (or mash them).

~Stir in melted butter mixture.

~Add in 1 cup sour cream, about 3/4 of the bacon, 2 tablespoons dried chives,  1 cup cheddar cheese and salt & pepper for seasonings.

~Mix until just combined.

~Spread potato mixture evenly into a 9x13 inch pan (If making a day ahead, cover with aluminum foil and refrigerate).

~Bake in preheated oven for 20-25 minutes (if it was refrigerated. Leave foil on top and bake for 15 minutes.  Remove foil cook for another 15 minutes.

~Remove from oven and sprinkle remaining 1 cup cheddar cheese, remaining bacon and chopped green onions tops over top of potatoes and bake another 10 minutes or until cheese is melted and bubbly.