- 30 minutes
- 50 minutes
- 10 - 12 servings
- Preheat oven to 375. Peel potatoes and cut into chunks. Place in a large stockpot. Add chicken broth. Bring to a boil. Cook 20-25 minutes, until you can break them with a fork. Drain.
- Put potatoes back in stockpot. Add butter, cream cheese, sour cream, garlic, salt and pepper. Mash potatoes. Add milk and keep mashing until smooth and fluffy. Add half the cheese and half the bacon. Combine.
- Spray a casserole dish with cooking spray. Transfer potato mixture from stockpot to casserole dish. Sprinkle with the remaining cheese and bacon. Bake 20-25 minutes, or until cheese melts. Top with green onions and serve.