Loaded Mashed Potatoes

How to make mashed potatoes better? Decorate them with the classic baked potato filling. This mashed potato turns out to be creamy and light, but at the same time rich in taste. Sour cream gives the potatoes the right flavor, and the cheese melts perfectly. This potato makes the perfect side dish for a steak cooked over low heat or any other main dish. Using cold butter allows you to better distribute fat and milk powder over the potatoes, and slowly adding butter makes the potatoes lush.
Preheat the oven to 375ºF. Brush a 13-inch x 9-inch baking dish with softened butter. Set aside.Put the potatoes, 2 tablespoons of salt, and water to cover, in a large saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium and cook until tender, 15 to 20 minutes. Drain the potatoes and return to the pan. Mash the potatoes with a potato masher until smooth. Place the skillet on medium-low heat.Add half the butter cubes to the potatoes and cook, stirring constantly, until smooth, about 2 minutes. Repeat with the remaining half of the butter cubes. Add the milk, sour cream, pepper and the remaining 1 teaspoon of salt.Transfer the potato mixture to the prepared baking dish. Top with cheese and bacon. Bake in the preheated oven, uncovered, until the cheese is melted, about 5 minutes. Sprinkle with green onions and serve immediately.