Adjust Servings
Ingredients
- 3 pounds russet potatoes peeled and diced
- 6 tablespoons butter
- 3/4 cup whole milk
- ¼ cup sour cream
- Salt
- Ground black pepper
- 1 cup shredded mild cheddar cheese
- 4 slices of cooked crispy bacon or bacon bits
- ¼ cup sliced green onions
Instructions
- Start by preheating the oven to 350 degrees. Bring a large pot of water to boil, and season with salt. Add diced potatoes to the pot and allow to cook until fork tender, about 15-20 minutes. Drain and add potatoes to a large mixing bowl.
- Add butter and allow to melt, then add milk, sour cream, season with salt and pepper (as much or as little as you prefer) and add ½ cup of cheese. Use hand mixer to combine.
- Add to a casserole dish and top with remainder of cheese and add bacon bits. If you are using freshly cooked bacon, make sure to crumble it prior to topping casserole. Bake at 350 degrees for 20-25 minutes until the cheese is bubbly and melted.
- Let rest for 10 minutes, top with green onions and enjoy!
Notes
• Yukon Gold potatoes can work as a great substitute for this recipe. It's up to your personal preference and what you have on hand because they both make delicious creamy mashed potatoes!
• In place of milk, you may also use half and half.
• If you are looking to bring a little extra flavor to the potatoes while they are boiling, I recommend seasoning the water with chicken bouillon powder instead of salt. It may sound a little odd but trust me on this.
• In place of milk, you may also use half and half.
• If you are looking to bring a little extra flavor to the potatoes while they are boiling, I recommend seasoning the water with chicken bouillon powder instead of salt. It may sound a little odd but trust me on this.
Tried this recipe?Let us know how it was!
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