Thanksgiving Side: Loaded Mashed Potatoes

These may be hands down the best mashers you've ever had. Get ready to rock the Thanksgiving table with these bad boys; your guests will definitely have seconds...maybe even thirds. Plus, be prepared to referee the fight for leftovers come late night. Rock, paper, scissors? or arm-wrestle-ya-for-em? all you want...or make a double batch, just in case.

Loaded Mashed Potatoes

5 pounds Yukon Gold potatoes, with skins and cut into large chunks
6 strips bacon, crumbled, cooked and crispy (do it in the oven -- soo crispy!)
1 bunch green onions, chopped
12 oz. sour cream (don't even think about doing low-fat here! Natural By Nature whole sour cream is the best)
1/2 cup milk (I used Trickling Springs whole milk)
3 tablespoons (or thereabouts) pastured butter (I used Trickling Springs salted)
1-2 cups grated sharp cheddar cheese (I used Organic Valley)

Boil your potatoes until fork tender. Mash with a potato masher.

Then I simply stirred in the rest of the ingredients (reserve a little cheese to sprinkle on top).

Mix well. Put into a casserole dish or oven-safe bowl and pop back in the oven for 20 minutes at 350 degrees. These are a great make ahead side dish, by the way