Creamy Mashed Potatoes... the loaded way!

Carole F


I love potatoes..I need to live in Idaho where they grow them..LOL. This potato dish will be on my Christmas dinner yummy!

pinch tips: How to Peel Potatoes



12-16, that is what it says..but not in my family..maybe 8..LOL



Blue Ribbon Recipe

Notes from the Test Kitchen:
This super yummy recipe is like eating a mashed potato casserole! Savory, creamy, and very filling, I've been known to top it off with a pat of butter too. If you're going to go the comfort food route, go all the way!


medium potatoes (about 2 1/2 to 3 lbs.) peeled and cut into 1 inch cubes
1 c
carnation evaporated milk
1/2 c
sour cream
1 tsp
1/2 tsp
fresh ground pepper
2 c
(8) ounce bag, shredded cheddar cheese, divided
slices cooked bacon, crumbled and divided
sliced green onions

Directions Step-By-Step

Boil potatoes in water until tender, then drain.
Preheat oven to 350, and grease 3 qt. casserole dish.
Return potatoes to pan, add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash with potato masher until smooth. Stir in 1 and 1/2 cups cheese and half of the bacon. Spoon mixture into casserole dish.
Bake 20-25 minutes until heated through, remove from with remaining cheese, bacon and chopped green onions. Bake another 3-5 minutes until cheese melts.
*This can be assembled ahead and stored in fridge. When ready to bake directly from the fridge....cover with foil, and bake for 40-45 minutes until heated through, remove foil and top with remaining cheese, bacon and green onion, bake another 3-5 minutes. Serve hot!
Just thought of something..I might add a little butter to this before didn't call for it..but how can you have mashed potatoes without BUTTER?!! I think I'm related to Paula Deen..LOL!

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Collection: Comfort Classics
Other Tag: Quick & Easy