| Prep Time | 30 min |
| Cook Time | 25 min |
| Servings |
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Ingredients
- 1 lb Yukon Gold Potatoes rinse, do not peel.
- 1 8oz Marscapone Cheese
- 1 5.3oz Greek French Vanilla Yogurt single serving size; prefer Chobani or Oikos
- 1 pint Heavy Whipping Cream
- 2 cups Shredded Cheese your choice
- 3/4 lbs bacon cooked & crumbled
- 2 tblspn Dill Weed dried
- Green Onion chopped, amount to taste
- 2% Milk as needed
- Himalayan pink salt for boiling water
Ingredients
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Instructions
- Fill large pot with water. Add salt.
- Cut off any bad parts of the potato, but do not peel them. Cut potatoes into fourths.
- Add potatoes to large pot of salted water. Bring to a boil. Cook until fork tender. Approximately 20-25 minutes. Drain. Transfer potatoes to large mixing bowl.
- Add marscapone, yogurt and whipping cream to potatoes. Mash together. Add shredded cheese. Mix well with an electric mixer until creamy smooth, adding milk as necessary.
- Fold in bacon and dill weed.
- Top with green onions.