This mashed potato casserole was a side dish at our Thanksgiving but you could have it any time as a side dish – it would be great for a Sunday dinner. It’s full of creamy potatoes and studded with green onions, cheese and bacon.
Mashed potatoes are great on their own but this is easy to warm up and reheats wonderfully.
Oh – I had to throw in this photo of the turkey my husband grilled for Thanksgiving. How gorgeous is that bird? It was delicious too!
Recipe adapted from Blog Chef here
Ingredients – probably 16-20 servings but could be cut in half:
5 lbs. red potatoes (peeled and cut into 1-inch chunks)
1 Tbsp. butter
1 cup milk or cream
1 cup light sour cream
Salt and pepper to taste
1 cup shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions
Step 1: Place the potato chunks into a large saucepan. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Mash potatoes with milk, sour cream, salt and pepper with a hand held mixer until smooth. Stir in 1/2 cup cheddar cheese and half the bacon.
Step 2: Pre-heat the oven to 350 degrees. Grease a 13 x 9 casserole dish/cake pan by melting butter in the oven until it slightly browns and spread across pan. Spoon the potato mixture into prepared casserole dish.
Step 3: Place into the oven and bake at 350 degrees for 20 to 25 minutes or until heated through and top is beginning to turn golden. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.
(Makes 16 Servings, including excellent leftovers)