WHAT YOU NEED
russet potatoes cream cheese greek yogurt butter heavy cream salt garlic powder onion powder cayenne pepper cumin cheddar cheese bacon
Place potatoes in a large pot with water & bring to a boil. Turn the heat down to a simmer and cover. Cook for 15-20 minutes or until the potatoes are fork tender.
1
Once the potatoes are cooked through, drain and mash them into your favorite consistency.
2
Stir in the cream cheese, yogurt, butter, cream, salt, cayenne, garlic & onion powders, cumin, and 2 cups of the cheese.
3
Spread the potato mixture evenly into the baking dish. Sprinkle remaining cheese, and cooked bacon.
4
Place in the oven and cook for 15-20 minutes or until bubbly. Garnish with green onions or chives, optional.
5
You can store this casserole in the refrigerator in an airtight container for 4-5 days. Can be loosened with a bit of sour cream or milk if needed.
TIPS