Loaded Mash Potato Casserole

3 lbs. russet potatoes

1 cup sour cream

4 ounces cream cheese

½ cup whole milk

½ cup (1 stick) unsalted butter

2 cups shredded cheddar cheese

8 slices cooked bacon (chopped)

1 teaspoons garlic powder

Salt and pepper to taste

Preheat the oven to 375 degrees Fahrenheit. Peel and cut the potatoes into chunks. Place them in a large pot of salted water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes. Drain thoroughly. Return the potatoes to the pot or place them in a large mixing bowl.

Add butter, cream cheese, and sour cream while the potatoes are still hot. Use a potato masher or electric mixer to mash until smooth and creamy. Stir in the milk, garlic powder, salt and black pepper. Mix well until everything if fully combined and the mixture is smooth. 

Add half of the shredded cheese, half the crumbled bacon and a handful of green onions. Gently fold everything into the mashed potatoes.

 Spoon the mixture into a greased 9×13-inch baking dish. Spread it out evenly with a spatula. Sprinkle the remaining cheese and bacon over the top. Add a few more chopped green onions for color and flavor. 

Place the dish in the preheated oven and bake for about 25 minutes, or until the cheese is melted and bubbly around the edges. Let the casserole rest for about five minutes before serving. This helps the flavors settle and makes it easier to scoop.

This hearty, indulgent Loaded Mash Potato Casserole is definitely a comfort food dish! Add it to your holiday menu this year!

Kathy Bauer

St. Louis