Loaded Mashed Potato Casserole is the perfect side dish. These irresistibly creamy baked mashed potatoes are loaded with cheese and topped with crispy bacon.
- 2 ½ lbs russet potatoes peeled and cut into 1/2″ cubes
- 1 tsp salt or to taste
- 3/4 cup milk (whole or 2% milk)
- 8 Tbsp unsalted butter
- ¼ cup sour cream
- 8 oz Colby Jack cheese freshly shredded
- 8 oz bacon chopped
- 2 Tbsp green onion or chives to garnish
Preheat oven to 375˚F. Place potatoes in a pot, cover with enough water to submerge potatoes. Bring to a boil over medium/high heat then reduce heat to medium and season potatoes will 1 tsp salt. Cook until potatoes are easily pierced with a knife then drain well.
Meanwhile, in a small saucepan, add the butter and milk and cook until butter is melted. Turn the heat off, keep saucepan on the stove top to keep the milk hot. Add the sour cream and whisk until combined.
Mash or beat potatoes with a mixer until creamy. Add the milk mixture and continue mixing until well incorporated. Transfer potatoes to a baking dish.
On a medium skillet, saute chopped bacon until golden brown. Sprinkle bacon over potatoes and top with shredded cheese.
Cover baking dish with foil and bake at 375˚F for 25 minutes. Remove foil and cook an additional 10 minutes, or until cheese melts and potatoes are hot.
Recipe from natashaskitchen.com