Loaded Mashed Potato Casserole

Prepare

1. Preheat oven to 375°F and set out a 9x13" (or 3 quart) baking dish. Butter the dish, and set aside.

Boil potatoes and garlic

1. Slice potatoes into 1.5” pieces, then add to a large pot with the smashed garlic cloves.
2. Cover with water by about 1 inch, then bring to a boil.  Boil for about 15-20 minutes, or until the potatoes can be easily pierced with a fork.

Drain

1. Drain potatoes well, then add back to the same hot pot you cooked them in. Let them sit about a minute (this allows any excess water to evaporate).

Mix

1. Add potatoes to a large mixing bowl.  Mash about halfway with a potato masher (or you can use a potato ricer).
2. Add butter, sour cream, warmed cream, and cream cheese.  Stir and mash until potatoes are smooth and fluffy.  Season with salt and pepper, and stir to combine.
3. Stir 2 cups of cheddar cheese, half the bacon, and half the green onions into the mashed potatoes. 

Assemble

1. Transfer mixture to prepared baking dish.  Top with remaining 1 cup of cheese, and remaining bacon.

Bake

1. Transfer to the oven and bake, uncovered, for 25-30 minutes, until cheese is melted and potatoes are hot.

Serve

1. Sprinkle with remaining 3 chopped green onions and serve hot.