5 to 6 potatoes, peeled and cubed
1/2 cup milk
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) tub dairy sour cream
2 tsp. dried parsley
1 tsp. garlic salt
1/4 tsp. nutmeg
3/4 cup shredded cheddar cheese
12 slices bacon, crisply cooked and crumbled

Cover potatoes with water in a large saucepan bring to a boil over medium heat. Reduce heat, simmer for 20 to 25 minutes. Drain well. Mash until light and fluffy.

In a large bowl, beat together all ingredients except cheddar cheese and bacon until smooth and creamy. Spoon into a lightly greased 13x9-inch baking pan, sprinkle with cheese and bacon.

Cover and bake at 350°F for 30 minutes, or until heated through.

Submitted by: Judy Brannock