Peel and cut potatoes into chunks. If using red potatoes, no need to peel. Boil potatoes in a large pot with 1 teaspoon salt approximately 30 minutes or until very tender and ready to mash.
Drain potatoes. Place back in the pot, Add the butter, sour cream, garlic salt, garlic powder, and pepper.
Mash and mix everything together.
Add a milk a little at a time as needed to get creamy. You want it to be thick but not too thick.
Once potatoes are mashed and mixed, spray a 9×13 inch casserole dish with cooking sprat. Add half the potato mixture to the bottom of the pan and sprinkle the top with 1 cup of cheese and half of the bacon.
Top with the remainder of the potato mixture and top with cheese and bacon.
Bake covered with foil in a preheated 350 degree oven for 25 minutes. Uncover and bake another 5 to 10 minutes or until warm and bubbly. Top with green onions if you want before serving.
Notes
You can make this up to 3 days ahead and cover and refrigerate until ready to bake. If baking out of the fridge it may take 45 minutes to an hour. Sometimes I use a packet of dry ranch dressing mix instead of the garlic powder & garlic salt and that is really good too. I make these for pot lucks and there’s never a spoonful left.