Ingredients
6 medium potatoes (about 4 pounds), peeled and cubed3 cups whole milk1/2 cup heavy whipping cream2 tablespoons unsalted butter1 garlic clove, minced1-1/4 teaspoons kosher salt1 teaspoon coarsely ground pepper1/2 teaspoon seasoned salt6 green onions, thinly slicedOptional: Shredded cheddar cheese and crumbled bacon
Preparation
Place potatoes in a large stockpot or Dutch oven; cover with cold water. Bring to a boil. Cook, uncovered until very tender, 20-25 minutes; drain well, reserving 1 cup liquid.
Return potatoes to pot; mash until desired consistency. Return pan to heat and add milk, heavy cream, butter, garlic and seasonings; heat on medium-low until heated through, 5-10 minutes, adding reserved cooking liquid to thin soup to desired consistency. Serve warm. Top with green onions. If desired, sprinkle with cheese and bacon.
