Check out what our friend over at Chef-In-Training had to say about this delicious dish:
“This casserole takes mashed potatoes to a whole new level.
These potatoes are LOADED with bacon, cheese, sour cream and a variety of seasonings to really jazz up plain old mashed potatoes and make them something extraordinary. I could not stop eating these potatoes. They actually stole the show at the dinner table and were the first thing to go!”
This dish was a hit in her home, it was a hit in mine, so why not make it one in yours?
4 pounds russet potatoes, peeled and cut into quarters
½ cup Daisy sour cream
¼ cup Land O’ Lakes butter
¼ cup McArthur milk
1 teaspoon Morton’s salt
½ teaspoon pepper
1 teaspoon chicken bouillon powder
½ teaspoon McCormick garlic salt
½ teaspoon McCormick garlic powder
¼ cup grated Kraft Parmesan cheese
1½ cups grated Sargento cheddar cheese
12 slices of cook Oscar Meyer bacon, crumbled and divided in half
¼ cup green onions sliced
Quick Tip: Add a few tablespoons of heavy cream when adding the milk to make the potatoes even creamier.
Thank you to Chef-In-Training for this awesome recipe!