2.5poundsrusset potatoes peeled and diced all the same size
2teaspoonssalt
1/2cuphalf-and-half cream
1/4cupsalted butter
2tablespoonsgarlic puree
Filling Ingredients
1/2cupsour cream
3/4teaspoonpepper
1/2cupchopped cooked bacondivided
2cupscheddar cheesedivided
Toppings
shredded cheddar cheese
2-3tablespoonschives or green onionsdiced
bacon
Instructions
Garlic Mashed Potatoes
Place the potatoes in a large saucepan and fill until they are covered in water. Stir in the salt.
Bring the pot to a boil over medium-high heat. Reduce to a lower heat until the potatoes are just simmering, a low rolling boil. Keeping it at this lower boil will help prevent them from boiling over.
Cook until the potatoes fall apart when pierced with a fork.
Remove the potatoes from the heat and drain off the water in a colander. Let them sit there draining.
Heat the half-and-half, the butter and the garlic puree in a medium saucepan over medium heat until simmering slightly, then remove from the heat and set aside.
Mash the potatoes using a masher or a potato ricer until smooth.
Mix in the hot garlic mixture until combined through.
To Assemble the Potato Casserole
Preheat the oven to 375 °F. Grease a 9x13 baking pan and set aside.
Gently mix in 1/4 cup of the bacon, 1 cup cheese and half of the green onions into the garlic potato mixture.
Spread the mixture out in the baking dish, then top with the remaining cheese and green onions. Sprinkle the remaining 1/4 cup of bacon on top. Cover with aluminum foil.
Bake in the oven until completely heated through and the cheese is melted, around 20-25 minutes.
If desired, remove the foil and cook for another 10 minutes, letting the cheese brown.
Remove and let sit for 5-10 minutes, then serve.
Notes
You can play around with the ingredients as you like! Add more sour cream to taste, different cheese, etc.