Loaded Mashed Potato Casserole

By Addie

These potatoes were sent to me by friend Wendy who found them on an old cut-out recipe from Gooseberry Patch in her files. They were so good and a different alternative to Gooey Potatoes. They are creamy, savory, and just like eating a loaded baked potato.

Ingredients

• 3 cups mashed potatoes
• 1/4 cup milk
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup (8 ounces) sour cream
• 1 teaspoons dried parsley
• 1/2 teaspoon garlic salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup shredded cheddar cheese
• 4 slices bacon crispy cooked and crumbled

Preparation

Step 1

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 8-inch square baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.