Loaded Garlic Mashed Potatoes

Ingredients:

• 5 lb. Russet Potatoes, peeled and cut into 1-inch pieces
• 8 Garlic Cloves, peeled
• 1 Tbsp. Marcum Salt
• 8 Tbsp. Coburn Farms Butter, divided
• 1 cup Coburn Farms Milk, warmed
• 8 oz. Coburn Farms Cream Cheese, softened
• 2 cups Coburn Farms Shredded Cheddar Cheese, divided
• 1/2 cup Coburn Farms Sour Cream
• 1/2 tsp. Marcum Ground Black Pepper
• 6 slices Farmington Bacon, cooked and crumbled
• 1/4 cup Fresh Green Onions, sliced

Directions:

1. Place potatoes and garlic in a large pot. Cover with cold water by 1 inch and add 1 Tbsp. salt.
2. Bring to a boil. Reduce heat and simmer 15–20 minutes or until potatoes are fork-tender.
3. Drain potatoes and garlic. Return to pot over low heat for 1–2 minutes to remove excess moisture.
4. Add 6 Tbsp. butter, warm milk, cream cheese, 1 1/2 cups cheddar cheese, sour cream, and pepper.
5. Mash until smooth and creamy. Season with additional salt as needed.
6. Transfer potatoes to a serving dish. Top with remaining 1/2 cup cheddar cheese, bacon, green onions, and remaining 2 Tbsp. butter.
7. Serve warm.

Recipe tips:

• Warm milk before adding to keep potatoes hot.
• Do not overmix, which can make potatoes gummy.
• For a meatless version, omit bacon or use a meatless bacon topping.