Ingredients

Scale

(Serves 8–10)

Potato base:

3 lbs Yukon Gold or russet potatoes, peeled and cubed (or swap for cauliflower—you love low-carb!)
Salted water for boiling

Creamy filling:

½ cup unsalted butter (you love buttery richness!)
1 cup full-fat sour cream or Greek yogurt (you love high-protein!)
½ cup heavy cream or full-fat coconut milk
2 cups shredded sharp cheddar cheese (use reduced-sodium—you love low-sodium!)
½ cup grated Parmesan
1 tsp garlic powder
1 tsp onion powder
Salt & black pepper to taste

Mix-ins:

8 slices cooked bacon, crumbled (you love savory depth!)
½ cup sliced green onions
Optional: ½ cup chopped fresh chives

Topping:

Extra shredded cheddar
Extra bacon crumbles
Green onions

Instructions

1. Cook potatoes:

Place potatoes in large pot; cover with salted water. Bring to boil. Cook 10–12 minutes until fork-tender. Drain well.

2. Mash & mix:

In same pot, melt butter over low heat. Add drained potatoes, sour cream, heavy cream, 2 cups cheddar, Parmesan, garlic powder, onion powder, salt, and pepper. Mash until smooth and creamy.

3. Fold in mix-ins:

Stir in bacon and green onions (reserve some for topping).

4. Bake:

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Spread mixture into dish. Top with extra cheddar, bacon, and green onions.
Bake 20–25 minutes until bubbly and golden.

5. Serve:

Rest 5 minutes. Garnish with extra chives if desired.

💡 Pro Tips for Perfection:
✅ Don’t overcook potatoes—they should mash smoothly but not be watery.
✅ Drain thoroughly—excess water makes casserole soggy.
✅ Low-sodium mastery (you love this!):
→ Use reduced-sodium cheese + low-sodium bacon
→ Boost umami with extra garlic powder and black pepper
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Net carbs: 22g/serving
✅ Low-carb/keto option (you love this!):
→ Swap potatoes for 8 cups riced cauliflower (steamed & drained well)
→ Net carbs drop to 6g/serving
✅ Make ahead:
→ Assemble unbaked casserole; refrigerate 24 hours (add 5–10 min to bake time)
→ Fully baked dish freezes 3 months (thaw overnight; reheat covered at 350°F for 30 min)

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ As a side for grilled steak or roasted chicken
→ With a green salad for hearty dinner
→ For holiday tables or potlucks

Prep Time & Nutrition (per serving):