Loaded Mashed Potatoes
This Loaded Mashed Potato Casserole recipe features everything you love in a classic baked potato, but in a much more convenient form (hence the casserole dish). Trust me when I say this is a guaranteed hit at the family table!
- 2 1/2 pounds russet potatoes, peeled and cubed
- 1 bay leaf
- 6 tbsp unsalted butter, softened
- 1/4 cup sour cream
- 3/4 cup milk
- salt and pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.
Meanwhile peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill will cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.
Add the softened butter and mash the potatoes until smooth and lump free. Add in the sour cream and milk and continue mashing until the potatoes are smooth and fluffy. Season with salt and pepper to taste.
Layer potatoes into the bottom of the prepared pan.
Top with shredded cheddar cheese.
Bake for 10 minutes or until the cheese is melted and starts to brown. If you cheese does not brown you can also turn on the broiler for a minute or so.
Top with crumbled bacon and fresh chopped parsley and serve!