Creamy Wedding Potatoes with Garlic and Herbs

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and add the halved baby Yukon gold potatoes. Cook for about 15-20 minutes or until fork-tender. Drain and set aside to cool slightly.

3.In a large mixing bowl, combine the sour cream, cream cheese, mayonnaise, and milk. Mix until smooth and creamy.

4.Add the minced garlic, chives, parsley, dill, onion powder, garlic powder, paprika, salt, and pepper to the creamy mixture. Stir well to combine all the flavors.

5.Once the potatoes are cool enough to handle, gently fold them into the creamy mixture until they are well coated.

6.Transfer the potato mixture into a greased 9x13 inch baking dish, spreading it evenly.

7.Sprinkle the shredded cheddar cheese over the top of the potatoes. If using, add the crispy bacon bits on top of the cheese for extra flavor.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9.After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

10.Once done, remove from the oven and let it cool for a few minutes before garnishing with sliced green onions.

11.Serve warm as a delicious side dish for your wedding or any special occasion.