Prep Time::15 mins
Cook Time::45 mins
Total Time:: 1 hr
Servings::10
Yield::1 9×13-inch dish
Ingredients
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6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer potatoes to a large bowl.
Mash potatoes with 1/4 cup butter until well combined. Beat in sour cream and cream cheese until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread into a 9×13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.