1. Cook potatoes:

1. Place cubed potatoes in large pot; cover with cold salted water.
2. Bring to boil; cook 15–18 minutes until fork-tender. Drain well.

2. Make creamy base:

1. Return potatoes to pot. Add butter, sour cream, cream cheese, and milk.
2. Mash until smooth and creamy (don’t overwork—keep fluffy!). Season with salt and pepper.

3. Assemble casserole:

1. Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
2. Fold bacon, 1½ cups cheddar, and green onion whites into mashed potatoes.
3. Spread mixture evenly in dish. Sprinkle with remaining ½ cup cheddar.

4. Crispy topping:

5. Bake:

• Cover with foil; bake 20 minutes.
• Uncover; bake 15–20 minutes more until golden and bubbly.
• Rest 10 minutes before serving. Garnish with green onion greens.

💡 Pro Tips for Perfection:
✅ Don’t over-mash—overworking = gluey potatoes. Stop when creamy but still light.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium bacon or turkey bacon
→ Skip added salt—rely on cheese, bacon, and butter for savoriness
✅ Blood sugar friendly (you love this!):
→ Naturally moderate-carb (potatoes are balanced by fat/fiber)
→ Add 1 tbsp chia seeds to base for extra fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Swap potatoes for 2 lbs cauliflower + 1 lb celery root
→ Par-cook 10 min only (they soften faster)
→ Use crushed pork rinds instead of panko
→ Net carbs drop from 32g → 9g/serving
✅ High-protein boost (you love this!):
→ Add 1 cup cooked white beans to base (+7g protein/serving)
→ Mix in ½ lb crumbled sausage (+10g protein/serving)
✅ Make ahead: Assemble unbaked casserole; refrigerate 24 hours. Add 5–10 min to covered bake time. Fully baked casserole freezes 3 months (thaw overnight; reheat covered at 350°F 30 min).

Prep Time & Nutrition (per serving):