Make-Ahead Bacon Mashed Potatoes

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Please note this recipe is for a double batch

You will need 16 medium sized potatoes, 2 cups sour cream, 16 oz softened cream cheese, 8 tablespoons butter, 3 teaspoons salt, 1 teaspoon pepper, 4 teaspoons garlic powder, 3 teaspoons onion powder, 1 cup thinly sliced green onions, 1 lb cooked bacon (making sure to save 3 tablespoons of the drippings), 2 cups shredded cheddar cheese and milk to taste and consistency you desire, 


Wash your potatoes and cut into small quarters.
Boil your potatoes till very tender, about 20-30 minutes, stirring every so often to ensure all are getting cooked.
While your potatoes are cooking you will combine your sour cream, cream cheese and butter in a large bowl. 
Once your potatoes are done add to your creams and butter mixture, mash your potatoes and stir well.
Add your finely chopped green onions, salt, pepper, garlic and onion powder and stir well.
Chop/cut up your cooked bacon, add to your potatoes along with your 3 tablespoons of bacon drippings.  Next add your cheese. Stir well.  Add milk at this time to get the flavor and consistency you desire.  
Place in a large crock-pot and refrigerate over night.  Next day cook on low for 2-3 hours stirring every so often.
Serve up and ENJOY!!

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