Baked Mashed Potatoes
Our baked mashed potatoes are FULLY loaded - an easy potato casserole perfect for weeknight dinner and holidays!!
Servings: 6
Ingredients
- 6 yukon gold potatoes, peeled and quartered
- 3 tablespoons butter
- ½ cup sour cream
- garlic salt and pepper, to taste
- 1 cup shredded cheddar cheese, divided
- 6 slices bacon, cooked and crumbled (divided)
- fresh parsley, chopped
Instructions
- Add 8 cups water to a large pot, add potatoes, and bring to a boil. Cook for 20 minutes or until tender.
- Drain water and return the potatoes to the pot.
- Preheat oven to 350°F.
- Add butter, sour cream, garlic salt, and pepper to the pot and mash until smooth.
- Spoon half of the potatoes into a greased 8x8 pan. Cover with half cup of cheese and half of bacon crumbles.
- Add the rest of the potatoes to the pan and top with the remaining cheese and bacon crumbles.
- Bake for 30-35 minutes. Add fresh parsley if desired. ENJOY!
Notes
Avoid gluey potatoes. Overboiling and overmixing the potatoes can cause them to become thick and sticky.
Prep ahead. Assemble the dish the day before, but don't bake. Instead, allow it to cool and then wrap it with plastic and refrigerate, or wrap it again with foil and freeze for 4-6 weeks.
Store. Store leftover baked potatoes in an airtight container(s) in the fridge for 2-3 days or in the freezer for up to 3 months.
Nutrition
Calories: 354kcal | Carbohydrates: 22g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 345mg | Potassium: 791mg | Fiber: 4g | Vitamin A: 485IU | Vitamin C: 19.6mg | Calcium: 210mg | Iron: 5.8mg