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
carnation evaporated milk
fresh ground pepper
(8) ounce bag, shredded cheddar cheese, divided
slices cooked bacon, crumbled and divided
sliced green onions
How to Make Creamy Mashed Potatoes... the loaded way!
2Preheat oven to 350, and grease 3 qt. casserole dish.
3Return 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.
4Bake 20-25 minutes until heated through, remove from oven...top with remaining cheese, bacon and chopped green onions. Bake another 3-5 minutes until cheese melts.
5*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!
6Just thought of something..I might add a little butter to this before baking..it didn't call for it..but how can you have mashed potatoes without BUTTER?!! I think I'm related to Paula Deen..LOL!
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