Loaded Mashed Potatoes

Ingredients

• 3 pounds russet potatoes
• 1/4 cup real butter, softened
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup green onion
• 6 ounces ( 1/2 of a 12-ounce package) bacon, cooked until crisp and crumbled
• heavy cream, if needed

Instructions

1. Peel and cut the potatoes into uniform pieces; this helps them cook evenly
2. Add potatoes to a large pot, add enough water to cover potatoes.
3. Bring to a boil and boil until potatoes are very tender. Slightly overcook the potatoes; you want them to start to crumble when pierced with a fork. Undercooked potatoes will become pasty.
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4. Drain potatoes, I like to use a potato ricer, it makes light and fluffy mashed potatoes. You can use a electric mixer.
5. Add butter, sour cream salt and pepper and garlic powder to potatoes. Fold in the remaining ingredients by hand. I liked a little creamier potatoes so I add a little heavy cream, warmed up.
6. Reserve 2 tablespoons of bacon to top the potatoes when serving. If you want you can also add a little cheese and onions to the top also.

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