Potato - Loaded Mashed Potato Casserole

By mneyhart

These rich and creamy potatoes are absolutely delicious. For an extra crispy bacon topping, sprinkle at end of cooking.

Ingredients

• 5 1/2 cups mashed potatoes
• 1/2 cup milk
• 1 package (8 ounces) cream cheese, softened
• 1 cup sour cream
• 2 teaspoons McCormick® Parsley Flakes
• 1 teaspoon McCormick® Garlic Salt
• 1/4 teaspoon McCormick® Nutmeg, Ground
• 3/4 cup shredded Cheddar cheese
• 12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Preparation

Step 1

1. Preheat oven to 350°F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

2. Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

3. Bake 30 minutes or until heated through.

Tips:
•Start with about 4 pounds uncooked potatoes to yield 5 1/2 cups mashed potatoes. For faster preparation, start with instant or refrigerated prepared mashed potatoes.


•To make ahead, assemble casserole. Do not sprinkle with bacon. Cover and refrigerate casserole. Refrigerate bacon separately. Bake casserole as directed. Sprinkle with bacon during last 5 minutes of cooking.