Loaded Mashed Potato Casserole with russet potatoes, butter, cream cheese, sour cream, bacon, cheddar, and green onion.
Place peeled and chopped potatoes in a large stockpot and cover with water.
Bring to a boil, then reduce heat and simmer about 20 minutes or until easily pierced with a fork.
Drain potatoes and return to pot.
Lightly mash with a potato masher or the back of a wooden spoon.
Stir in butter and cream cheese. Mix until melted.
Stir in sour cream, salt, 1 1/2 cups cheese, and half of the bacon pieces and green onion.
Spread into a 9 x 13 baking dish. Top with remaining cheese, bacon, and green onion.
Bake at 350 for 15 minutes or until cheese on top is melted.