Cheesy loaded baked mashed potato casserole

Peel the potatoes, cut them one inch thick and put them in a pot. Add salt, cover with water and cook on medium heat until fork tender.

Meanwhile heat a pan and cook the bacon until crispy. Remove it from the fat onto paper towels to drain; set aside.

Drain the soft potatoes.

In the same pot over medium heat, melt the butter. Add the minced garlic and cook 30 seconds.

Add the milk and the cream cheese and stir until the cream cheese dissolves; turn off the heat.

Add the garlic salt, black pepper, a little salt and the sour cream and mix. Mix in the white melting cheese (or Parmesan).

Press the potatoes through a ricer ('rice mill' as transcribed) to make them fluffy, then fold them into the mixture until combined. Taste for salt and adjust.

Lightly grease a baking dish; preheat the oven to 375. Spread the mashed potatoes in the dish and even them out. Top with the cheddar, then the bacon (or mix the bacon in).

Bake until the cheese melts, about 10 to 15 minutes (melted at 10).

Garnish with green onion (or chives). Serve, topped with more sour cream.