5 1/2 cups mashed potatoes, (around 6-7 large baking potatoes)
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup milk
1/4 cup butter, softened
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled
(optional) sliced green onions for garnish

Instructions

Preheat oven 350 degrees and spray a 9x13 baking dish.
Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and slightly mash. Add cream cheese, sour cream, milk, butter, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Do not overwhip. Add salt and pepper to taste keeping in mind that the cheese and bacon will add a little salt later.
Spoon into prepared baking dish. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.
Serves 12 people.
NOTES
MAKE AHEAD INSTRUCTIONS:
You can make these ahead of time up to the point of adding the mashed potatoes to the casserole dish. Store covered in the refrigerator for up to three days.

To reheat: Bring potatoes to room temperature for 30 minutes. Add the cheese and bacon and bake as directed.

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