FULLY LOADED MASHED POTATO CASSEROLE

FULLY LOADED MASHED POTATO CASSEROLE


5 Pounds potatoes, peeled and quartered
¾ cup low-fat sour cream
½ cup low-fat cream cheese
½ cup milk
2 to 4 tbsp. butter
1 tsp. salt
pepper to taste
½ tsp. dill
2 ½ cups shredded Cheddar cheese blend, divided
½ pound sliced bacon, cooked and crumble
\3 green onions, sliced
¼ cup fresh parsley, chopped
2-3 cloves of garlic, minced
¼ cup breadcrumbs (to sprinkle over top)


Preheat oven to 350 degrees.
Place potatoes in a Dutch oven or larger pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl.
Add the sour cream, cream cheese, milk, butter, ½ cup shredded cheddar cheese, salt, dill, pepper, garlic, and fresh parsley. Beat on medium-low speed until light and fluffy and fully mixed. Stir in 1 ½ cups cheese, bacon, and onions.
Transfer to a greased 3-quart baking dish. Top with remaining cheese and breadcrumbs.
Bake, uncovered for 10 minutes or until heated through and cheese is melted.

Yield: 12 servings.