Loaded Mashed Potatoes Are Filled With Cheesy, Bacon-y Goodness

Gather the ingredients. The Spruce / Leah Maroney Roast the garlic. Preheat the oven to 375 F. Cut the top off of the heads of garlic and place them each on their own sheet of aluminum foil. Top them with salt and olive oil. The Spruce / Leah Maroney Wrap the tin foil around the bulb of garlic securely. Place in the preheated oven and roast for 30 minutes or until the bulbs are tender and slightly golden. The Spruce / Leah Maroney While the garlic is roasting, prepare your potatoes. Peel and chop the potatoes and place them in a pot of salted water. Bring the water to a boil and cook until tender, about 20 minutes. Drain and place back into the pot immediately. The Spruce / Leah Maroney Mash the potatoes quickly while they are still hot. Add in the cream cheese, butter, heavy cream, and half and half. Continue to mash while incorporating the creamy ingredients. Season with salt and pepper to taste. Potatoes absorb a lot of salt so you will probably need to add more than expected. The Spruce / Leah Maroney Remove the roasted garlic from their skins and add it to the mashed potatoes. Add half the cheddar cheese. Mix until incorporated. The Spruce / Leah Maroney Pour the mashed potatoes into a greased casserole dish. The Spruce / Leah Maroney Top the potatoes with the remaining cheddar cheese. Cook until the cheese has melted, browned slightly, and the edges are bubbly, about 20 minutes The Spruce / Leah Maroney Top the cooked casserole with the bacon and chopped chives. Serve immediately with a side of sour cream, more shredded cheddar cheese, bacon, and chives. The Spruce / Leah Maroney