Ingredients

• 8 medium potatoes
• 1 cup sour cream
• 8 ounces cream cheese
• 4 tablespoons butter
• 1/4 cup chives
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1 1/2 teaspoons onion powder
• 1 pinch marjoram
• 1 cup thinly sliced green onion
• 1/2 - 1 cup milk (depending on desired thickness)
• Paprika for sprinkling
• Crumbled bacon for topping (optional)

Instructions

1. Boil potatoes until tender.

2. Beat softened cream cheese and sour cream in mixing bowl.

3. Add hot potatoes and beat until smooth, adding small amounts of milk as needed.

4. Stir in butter, chives, salt, pepper and onion powder

5. Add garlic, green onions, and marjoram and stir until well-mixed.

6. Pour into either casserole dish or crockpot.

7. Dot with additional butter and sprinkle with paprika.

8. If making ahead, refrigerate

9. Bake for 25 minutes in 350°F oven or cook on low in crockpot for 2-3 hours. If cooked in crockpot, add a few additional drops of butter and stir, just before serving.

10. Sprinkle with crumbled bacon (optional)