Ingredients
2 pounds Yukon Gold potatoes, scrubbed and chopped (about 6 cups)
1 cup shredded sharp Cheddar cheese, divided
4 ounces reduced-fat cream cheese, softened
1/3 cup sliced scallions, divided
1/4 cup reduced-fat milk
1/4 cup reduced-fat sour cream, divided
1 large egg, lightly beaten
1 teaspoon salt-free garlic-and-herb seasoning (such as Mrs. Dash)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
3 slices bacon, cooked and crumbled
Directions
Preheat oven to 350°F. Place potatoes in a large pot. Add cold water to completely cover the potatoes. Bring to a boil over high heat; boil until the potatoes are fork-tender, 15 to 20 minutes. Remove from heat and drain.
Transfer the potatoes to a large bowl. Using a potato masher, mash until fluffy. Add 1/2 cup Cheddar, cream cheese, 1/4 cup scallions, milk, 2 tablespoons sour cream, egg, garlic-and-herb seasoning, salt and pepper; using a rubber spatula, gently mix until well combined (make sure not to overmix or the potatoes will become gluey). Transfer the mixture to an 8-inch-square baking dish. Sprinkle with the remaining 1/2 cup Cheddar.
Bake until the cheese is melted and the casserole is slightly browned around the edges, 25 to 30 minutes.
Meanwhile, combine 2 tablespoons water with the remaining 2 tablespoons sour cream in a small bowl, mixing to form a loose crema.
Drizzle the casserole with the crema; sprinkle with bacon and the remaining scallions.