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Preheat oven to 350° F and grease an 8” baking dish with nonstick cooking spray.
In a large pot, add the diced potatoes and cover them with water. Bring to a boil medium-high heat and cook for about 15-20 minutes or until the potatoes are fork tender.
Drain the potatoes into a colander and then add them back to the pot.
Mash the potatoes to your desired consistency. You can leave them chunky or mash them more to your liking. (be careful not to over-mash).
Then add the butter, sour cream, heavy cream, garlic powder, salt and pepper and stir to blend well.
Next, add one cup of the shredded cheddar cheese and ½ cup of the bacon bits and gently stir to combine.
Pour the potato mixture into the prepared baking dish.
Top with the remaining shredded cheese and bacon crumbles.
Bake uncovered for 20 minutes, or until the cheese is melted.
Garnish with sliced green onions if desired.