Loaded Mashed Potato Casserole
Servings 8
Equipment
- Large Baking Dish
- Large skillet
- Large saucepan
Ingredients
- 5 slices of bacon, diced
- 5 russet potatoes, peeled & cut into 1-inch pieces
- ¾ cup milk
- 4 tbsp butter, diced
- ⅓ cup sour cream, room temperature
- Sea salt and freshly cracked pepper, to taste
- 1½ cups sharp cheddar, shredded
- 2-3 green onions, chopped
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with butter.
- Cook the bacon bits in a large skillet over medium heat until crisp and the fat has been rendered. Drain on paper towels until needed.
- Peel and cut the potatoes into 1-inch chunks. Place them, along with a sprinkling of salt, into a large saucepan and add enough water to cover the potatoes by 1-inch.
- Bring the water to a boil over high heat then reduce the heat to medium-low and simmer until the potatoes are very fork-tender, about 15-18 minutes. Drain the potatoes.
- Place the butter into the milk and heat it in the microwave for 45 seconds or until the butter is melted.
- Pour the milk mixture onto the potatoes along with the sour cream; season with sea salt and freshly cracked pepper, to taste. Beat the potatoes using a hand mixer until really creamy and smooth.
- Place into the prepared baking dish and smooth the top with a spoon.
- Sprinkle the shredded cheese on top then bake for 15-20 minutes or until the cheese is melted and the potatoes are warmed through.
- Sprinkle the top with crisp bacon bits and green onions. Serve immediately. Enjoy.