Marc Haynes' Loaded Creamed Potatoes
6 pounds Idaho potatoes, peeled and quartered
2 teaspoons freshly ground black pepper
1/2 cup butter
1 (6 ounce) carton sour cream
1 (8-ounce) block sharp white Cheddar, grated
1 1/2 pounds cooked bacon
1/2 cup chopped green onions
1/2 cup heavy whipping cream
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, heavy whipping cream and sour cream. With a spatula stir in cheese, green onion and bacon. Add more salt and pepper, if necessary. Serve immediately.