4 pounds russet potatoes, peeled and chopped into cubes
4 cloves garlic, mashed
5 tablespoons butter
1 cup sour cream
1/2 - 1 cup heavy cream or milk, to taste
2 cups shredded cheddar cheese, divided
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, cooked and crumbled
1 tablespoon salt (adjust to taste)
1 teaspoon black pepper
1/4 cup green onions, finely chopped
Add potatoes and garlic to large pot and fill with water, so potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until potatoes are fork tender; drain.
Preheat oven to 350˚F.
Mash potatoes; sir in butter, sour cream and heavy cream. Mash to desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese and bacon (reserve some for topping).
Pour into 9x13-inch baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes, until hot and cheese is melted.