4 pounds potatoes, peeled & cubed
1 cup sour cream
1/2 cup cream cheese (1/2 of an 8 ounce tub)
2 tsp. onion powder
1 slice bacon, cooked & crumbled
2 green onions, sliced
Cook potatoes in large saucepan, boil 10 to 15 minutes or until tender; drain. Place potatoes in large bowl and add the next 3 ingredients, mash until creamy. Spoon into lightly greased 2-quart casserole, cover and refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Heat oven to 350 degrees and bake for 1 hour or until heated through. Sprinkle with bacon and onions.