I would argue that mashed potatoes are a dish that just about any sane person savours and enjoys. It is often present at holiday gatherings and is considered to be a staple on tables when celebrating events like Thanksgiving, Easter and Christmas, and I have yet to meet a soul who does not enjoy them.
Casseroles, on the other hand, are often met with quite a bit of scrutiny and judgment. I thought it might be safe to share a recipe for a Loaded Mashed Potato Casserole in hopes of winning over any casserole-haters, and if you can get behind the goodness of mashed potatoes, there is a solid probability you can get behind them when they’re incorporated into a casserole. This recipe comes from tasteofhome.com.
“Ingredients
- 3 pounds potatoes (about 9 medium), peeled and quartered
- 1 package (8 ounces) cream cheese, cubed
- 1/2 cup butter, cubed
- 1/2 cup whole milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 3 bacon strips, cooked and crumbled
- 1 tablespoon minced chives
“Directions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
- In a large bowl, mash potatoes. Beat in cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over top.
- Bake, uncovered, at 350° for 10 minutes. Sprinkle with cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted,” the recipe states.
I can’t force anyone who despises casseroles to give this dish a try, but if there were any casserole recipe in existence that would serve as a decent starting point to get back on the casserole train, this just might be it.
