Ingredients
10
10 servings
- •6 Yukon Gold potatoes, peeled
- •0.25 cup butter, softened
- •0.5 cup sour cream
- •0.5 (8 ounce) package cream cheese, softened
- •3 cups shredded Cheddar-Monterey Jack cheese blend
- •2 tablespoons butter, cut into small pieces
- •1 tablespoon bacon bits, or more to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
- Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.
Nutritional Facts
Per 10 servings
- Calories: 305
- Carbohydrate: 15g
- Fat: 23g
- Fiber: 1g
- Protein: 10g
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