Ingredients

• 6 Yukons Gold potatoes , peeled
• 0.25 cups butter , softened
• 0.5 cups sour cream
• ½ , 8 ounce
• 3 cups shredded Cheddar-Monterey Jack cheese blend
• 2 tablespoons butter , cut into small pieces
• 1 tablespoon bacon bits , or more to taste

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 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 9x13-inch baking dish. Sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter, and bacon bits.
4. 4 Bake in the preheated oven until bubbling, cheese is melted, and the edges are crisp, 20 to 25 minutes.

Nutrition per serving