Ingredients
2-1/2 pounds potatoes, peeled and cubed1 cup 2% milk, warmed1/2 cup spreadable garlic and herb cream cheese3 tablespoons butter, softened1 pound bacon strips, cooked and crumbled1 cup shredded cheddar cheese1/2 cup shredded Parmesan cheese3 green onions, chopped2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain and return to pan; gently mash potatoes while gradually adding milk, cream cheese and butter to reach desired consistency. Stir in remaining ingredients.
