The is a great time saver and mess saver when you’re fixing a big holiday dinner. You can make them fully loaded and they’re delicious. I’ve also made them stripped down when they’re going to be drowned in gravy, omitting all of the cheese and bacon, just adding the spices and butter.
LOADED VERSION:
5 pounds russet potatoes, peeled and cubed
4 oz softened cream cheese
1/2 cup sour cream
3/4 c butter
1/2 cup milk
1 tsp onion powder
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
6 bacon strips, cooked and crumbled
4 oz shredded cheddar cheese
3 green onions, chopped
Boil the potatoes until tender, about 10 minutes. Mash or rice the potatoes, then stir in the rest of the ingredients, except for the bacon, cheddar cheese and onions. Taste and add more salt if needed. Place the potatoes in a 9 X 13 pan. Sprinkle with the cheddar cheese, bacon and green onions. Bake, covered with foil at 350 degrees for 40-50 minutes.
If you make the potatoes ahead of time, let them come to room temperature before baking.
STRIPPED DOWN VERSION:
If you’re going to be making potatoes just so you can drown them in gravy, you don’t really want all that cheese in them. In that case leave out all the cheese and onions, keep the spices, and up the butter to two cubes. You will probably also have to add a little more milk until the potatoes are on the wetter side.