The next thing I'll say is that it is sometimes food. This is not low fat, this is 100% luxurious mashed potatoes. I was a little scared just making it, not because I am a health food fanatic, but it is rather fat heavy even for me. But I did make it and my family loved it. They even loved it heated up the next night (as it does serve 10, and there is only 5 of us).
The reason I made it was that I was making a beef soup and dinner that night was the meat from the beef soup. My family like this meat, it is soft and beautiful eaten hot, but one of my kids doesn't really like it, but I knew he would love this potato dish. So to make up for the meat he doesn't love, he got the potatoes to have with the meat.
Anyway you really should try this, it really is good. Serve it up at your next barbecue it will be beautiful and all the work is done the day before, so you can relax with your guests, while the potatoes are heating up.
1.5kg potatoes (about 9 medium), peeled and cubed
6 rashers bacon, chopped
225g cream cheese, softened
1/2 cup sour cream
110g butter, cubed
1/4 cup low fat milk
1 1/2 (1.5) teaspoons onion powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon white pepper
1 cup shredded cheddar cheese
3 green onions, chopped
Place the potatoes and some salt in a large saucepan, add cold tap water to completely cover the potatoes. Bring to a boil, reduce heat and simmer for 10-15 minutes or until tender.
While the potatoes are cooking, heat a frying pan over medium heat, add the bacon. Cook until the bacon begins to go crispy. Using a slotted spoon, remove the bacon from the frying pan to a paper towel lined bowl, you don't need the excess oil from the bacon.
Drain the potatoes, return to the hot saucepan. Mash the potatoes, gradually adding the cream cheese, sour cream and butter. Stir in the milk, onion powder, salt, pepper and garlic powder.
Transfer the potato mix to a greased baking dish (about 33 x 22cm x 5cm). Allow the potatoes to cool. Sprinkle with the cheese, green onions and bacon. Cover with cling film or aluminium foil, refrigerate, up to 1 day.
Bake uncovered for 40-50 minutes or until heated through. Serve immediately.
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