Making A Loaded Mashed Potato Casserole
I’m a big potato fan. They’re my kryptonite. I love them in every form, especially fried. Go figure. So, when I find new ways to make potato sides, I get really excited. This recipe is like taking the flavors of a loaded baked potato and pairing it the creaminess of our favorite mashed potatoes. Obviously, it’s delicious. It’s perfect with steak, some grilled chicken or added to a veggie plate!
Want a fun, new spin on the regular ole’ mashed potatoes? Give this loaded mashed potato casserole recipe from The Girl Who Ate Everything a try.
Here’s what you’ll need: (Serving size is for 12 people)
- 5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
- 1/2 cup milk
- 1 (8 ounce) package cream cheese, softened
- 1 cup (8 ounces) sour cream
- 2 teaspoons dried parsley
- 1 teaspoon garlic salt
- 1/4 teaspoon ground nutmeg
- 1 cup shredded cheddar cheese
- 8 slices bacon crispy cooked and crumbled
Here’s what to do:
First things first, preheat the oven at 350 degrees.
Now grab your potatoes and peel, quarter, and boil them for about 15-20 minutes or until they become soft. Drain the potatoes and then beat them with a mixer until they are smooth.
It’s time to add the milk, cream cheese, sour cream, parsley, garlic salt and nutmeg to the mix. Beat the mixture at a medium-high speed until it becomes nice and creamy. Add some salt to taste but keep in mind that the cheese and bacon will add more saltiness later.
Spoon the mixture into a 9×13 baking dish but make sure you coat the pan with cooking spray first. Top it off with some cheddar cheese and bacon (the most important part!). Cover the dish and bake it for 30 minutes. Then remove the cover and bake for an additional 10 minutes or until cheese melts completely.
Recipe and photo via The Girl Who Ate Everything
visit original recipe here