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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

LOADED MASHED POTATO CASSEROLE Recipe

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This recipe for LOADED MASHED POTATO CASSEROLE is from Memories of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb Russet Potatoes - peeled & cut into 1/4s
1/2 cup Sour Cream
1/4 cup Butter
1/4 cup Milk
1 tsp Salt
1/2 tsp Pepper
1 tsp Chicken Boullion Power
1/2 tsp Garlic Salt
1/2 tsp Garlic Powder
1/4 cup grated Parmesan Cheese
1 1/2 cups grated cheddar Cheese
12 slices of Bacon - cooked & crumbled
1/4 cup Green Onions - sliced
Directions:
Directions:
In a large pot, boil potatoes in salted water until fork tender.
Drain well & return the potatoes to the pot. Mash the potatoes with potato masher.
Preheat oven to 350º.
Add sour cream, butter, milk, salt & pepper, garlic powder/salt, & boullion to the pot of potatoes & mix well.
Stir in parmesan cheese, 1 cup cheddar & half the bacon.
Pour potatoes into 9" x 13" baking dish.
Place in oven for 25 mins.
Remove from oven & top with remaining cheddar cheese & bacon and bake additional 5 mins.
Remove from oven and sprinkle with green onions & serve.
Personal Notes:
Personal Notes:
Takes mashed potatoes to a whole new delicious level. :)

 

 

 

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