This recipe is from a good friend of mine – love that you can make it in advance and then reheat in the oven! It’s decadently delicious!
5 lbs gold yukon potatoes, peeled and sliced
8 oz light cream cheese
1/2 cup sour cream
1 stick butter
2 tsp garlic salt (or more to taste)
cracked pepper to taste

Put the potatoes in a large pot and cover with water.

Add 1-2 tsp of salt, and bring to a boil. Turn heat down to medium-low and cook gently about 20 minutes, or until tender. Drain water leaving just a little of the water in the potatoes. Add remaining ingredients to the pot and mix with a hand mixer until really smooth.

If too stiff, add a bit of half and half to thin. Place the mashed potatoes in a casserole dish and sprinkle with shredded cheddar cheese and cooked bacon.

Can be made several days ahead and stored in the fridge (but don’t add the bacon until just before serving, so it stays crisp). Bake at 350 degrees F until heated through (about 35-45 minutes).

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