mashed potato casserole

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

You can make this casserole ahead of time and refrigerate it, covered, til ready to bake and serve.Source: Unknown

(1 rating)

Ingredients For mashed potato casserole

  • 5 slice
    bacon, diced
  • 2 1/2 lb
    yukon gold potatoes, peeled and chopped
  • 3 clove
    garlic, smashed
  • 1/4 c
    heavy cream
  • 2 Tbsp
    unsalted butter
  • 1/4 c
    fresh chives, chopped
  • salt to taste
  • 1/2 c
    sour cream
  • 1/2 c
    cream cheese
  • 1 c
    shredded cheddar
  • black pepper and cayenne pepper to taste

How To Make mashed potato casserole

  • 1
    Preheat oven to 425. Cook bacon in skillet over medium heat til crisp; drain on paper towel lined plate.
  • 2
    Boil potatoes and garlic in large pan of salted water, covered, til fork tender, about 15 minutes.
  • 3
    Drain potatoes and return to pan over medium heat, stirring 1 minute to evaporate excess moisture.
  • 4
    Mash potatoes with cream, butter and chives; season with salt. transfer mashed potatoes to an 8 inch baking dish. sprinkle bacon over potatoes.
  • 5
    Mix sour cream, cream cheese and cheddar; season with black pepper and cayenne. Spread cheese mixture over potatoes. Bake casserole til cheese i golden and bubbly, 20 to 25 minutes.

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