Mashed Potato Casserole

Lynnda Cloutier


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

★★★★★ 1 vote


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


1Preheat oven to 425. Cook bacon in skillet over medium heat til crisp; drain on paper towel lined plate.
2Boil potatoes and garlic in large pan of salted water, covered, til fork tender, about 15 minutes.
3Drain potatoes and return to pan over medium heat, stirring 1 minute to evaporate excess moisture.
4Mash potatoes with cream, butter and chives; season with salt. transfer mashed potatoes to an 8 inch baking dish. sprinkle bacon over potatoes.
5Mix 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