MASHED POTATO BAKE RECIPES RECIPES

Name: Loaded Mashed Potato Bake
Prep time: 25 min
Total time: 40 min
Yield: 6-8
Ingredients: 4 lb. russet potatoes, peeled and quartered; 8 slices bacon, cut into 1" pieces; 3/4 c. sour cream; 1/3 c. butter; 2 tbsp. heavy cream; 2 cloves garlic, minced; kosher salt; Freshly ground black pepper; 1 3/4 c. shredded cheddar, divided; Chopped chives, for garnish

BAKED MASHED POTATOES RECIPE - EASY MASHED POTATOES BAKE

Baked Mashed Potatoes Recipe - Easy Mashed Potatoes Bake image

This casserole from has everything you would want in your mashed potatoes but make it perfectly scoop-able and serve-able.

Provided by Lindsay Funston

Categories side dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 10

Ingredients

4 lb. russet potatoes, peeled and quartered
8 slices bacon, cut into 1" pieces
3/4 c. sour cream
1/3 c. butter
2 tbsp. heavy cream
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 3/4 c. shredded cheddar, divided
Chopped chives, for garnish

Steps:

Preheat oven to 350º. In a large pot, add potatoes and cover with 2 inches water. Boil until fork tender, 15 to 20 minutes. Drain and return to pot. Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on a paper towel-lined plate. Mash potatoes. Add 1¼ cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic and season generously with salt and pepper. Transfer potatoes to oven-safe skillet (or a 9-x-13" baking dish) and top with remaining cheddar and cooked bacon. Bake until cheddar is melty, 15 minutes. Garnish with chives and serve.

BAKED MASHED POTATOES RECIPE - EASY MASHED POTATOES BAKE

Baked Mashed Potatoes Recipe - Easy Mashed Potatoes Bake image

This casserole from has everything you would want in your mashed potatoes but make it perfectly scoop-able and serve-able.

Provided by Lindsay Funston

Categories side dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 10

Ingredients

4 lb. russet potatoes, peeled and quartered
8 slices bacon, cut into 1" pieces
3/4 c. sour cream
1/3 c. butter
2 tbsp. heavy cream
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 3/4 c. shredded cheddar, divided
Chopped chives, for garnish

Steps:

Preheat oven to 350º. In a large pot, add potatoes and cover with 2 inches water. Boil until fork tender, 15 to 20 minutes. Drain and return to pot. Meanwhile, in a large oven-safe skillet over medium heat, cook bacon until crispy, 6 minutes. Drain on a paper towel-lined plate. Mash potatoes. Add 1¼ cups cheddar, most of the cooked bacon, sour cream, butter, heavy cream, and garlic and season generously with salt and pepper. Transfer potatoes to oven-safe skillet (or a 9-x-13" baking dish) and top with remaining cheddar and cooked bacon. Bake until cheddar is melty, 15 minutes. Garnish with chives and serve.

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