Mashed Potato Casserole
Description
These creamy, cheesy mashed potatoes are just in time for the holidays. They're simple to make and are loaded with cheese, bacon, and chives. Make them in advance if you need to save time on serving day.
Ingredients
Potatoes:
3 lb. russet potatoes, scrubbed, peeled and chopped
water, to cover potatoes
7 T. butter
3/4 c. sour cream
1/4 c. milk
1/2 t. garlic powder
3/4 t. salt
1 c. shredded Cheddar cheese
Topping:
1 T. butter
1/4 c. panko bread crumbs
1/2 c. shredded Cheddar cheese
Garnish:
5 strips bacon, cooked, drained and crumbled (omit if needing a vegetarian option)
2 T. chopped fresh chives
Directions
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Potatoes:
Add peeled and chopped potatoes to a large pot of well salted water. Cover; heat on high heat; boil potatoes for about 20 minutes or until softened.
Preheat oven to 350 degrees. Spray a 2 qt. baking dish with non-stick cooking spray.
Potato Mixture:
Drain potatoes; place in a large mixing bowl; add butter, sour cream, milk, garlic powder, and salt; mix with a potato masher or a hand or stand mixer. Add cheese; stir to combine.
Spoon potato mixture into the prepared baking dish; smooth top with the back of a spoon.
Topping:
In a small saucepan, add butter and panko; cook over medium heat until just toasted. Sprinkle on top of the potatoes. Top with cheese; bake uncovered for about 15 minutes or until the cheese is melted.
Garnish with crumbled bacon and chives.
Serve hot.
**This recipe can be made in advance. Spread cooked potato mixture in the prepared baking dish; cover; refrigerate until ready to bake until dish is hot and cheese is melted. Finish by adding the topping; bake; garnish.
6-8 servings.