Mashed Potato Casserole

Lynnda Cloutier

By
@eatygourmet

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


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Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Potatoes