Loaded Baked Red Mashed Potatoes - cooking recipe

Ingredients

1 (5 lb) bag red potatoes
1/2 cup butter (softened)
1/4 cup milk or 1 1/2 fluid ounces condensed milk
1 cup sour cream
2 teaspoons fresh parsley (minced)
1 tablespoon garlic powder
2 teaspoons black pepper
1 tablespoon salt
1/2 teaspoon basil
1 (8 ounce) package sharp cheddar cheese (cut in small 1/2 inch wide strips)
1/2 lb bacon (cooked & chopped)
4 green onions (sliced)

Preparation

Cook bacon until crispy, place on paper towel to soak up grease, wait until cool.
Chop bacon into approximately 1/3 inch pieces and set aside for later.
Clean and cut red potatoes into 1/2 inch to 2/3 inch cubes (leave skin on).
Boil potatoes until cubes are easily mashed. (Test a couple cubes with a spoon or finger).
Lightly mash in a large bowl (Avoid over mashing! Red potatoes can become gooey) and set aside for later.
Preheat oven for 350.
In a small mixing bowl put: sour cream, milk, parsley, garlic powder, black pepper, salt, and basil.
Stir until smooth/blended well.
Fold mixture into mashed potatoes.
Spoon potatoes evenly into a glass baking dish.
Take the strips of sharp cheddar and make a loose basket weave pattern on top of the potatoes.
Sprinkle the chopped bacon on top of the potatoes with cheese.
Sprinkle the sliced green onions on top.
Bake for 15 minutes at 350.