Ingredients
3 pounds cubed peeled potatoes (about 9 medium) 1 package (8 ounces) cream cheese, softened1 cup sour cream1/2 cup butter, cubed1/4 cup 2% milk1/2 pound bacon strips, cooked and crumbled1-1/2 cups shredded cheddar cheese1-1/2 cups shredded pepper jack cheese4 green onions, thinly sliced1/2 teaspoon onion powder1/2 teaspoon garlic powderSalt and pepper to taste
Preparation
Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash with cream cheese, sour cream, butter and milk. Stir in bacon, cheeses, onions and seasonings. Cover; refrigerate overnight.
Transfer to a greased 3- or 4-quart slow cooker. Cook, covered, on low 3 to 3-1/2 hours.
