Loaded Mashed Potato Casserole

By mamacasma

Serve this creamy Ore-Ida favorite with a garden fresh salad for a simple weeknight meal. Or serve as a side dish to complement almost any entrée.

Ingredients

• 1 Packages Ore Ida Steam n' Mash Cut Russet Potatoes
• 2/3 Cups EVAPORATED MILK canned
• 2 Tablespoons BUTTER
• 3 Ounces CREAM CHEESE softened
• 1/2 Cup SOUR CREAM
• 2 Teaspoons FRESH CHIVES chopped
• 1/2 Teaspoon SALT
• 1/2 Teaspoon BLACK PEPPER ground
• 1/4 Cup CRUMBLED BACON
• 1 Cup CHEDDAR CHEESE shredded

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350 degrees F. Coat 8x8 baking dish with nonstick cooking spray. Microwave Potatoes according to package instructions.

2. In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Add cream cheese, sour cream, chives, salt and pepper, and mix well. Spread evenly into baking dish. Top with bacon crumbles and cheese.

3. Bake uncovered for 25 to 30 minutes, or until heated through.

TIP: If desired, substitute shredded cheddar cheese with shredded Monterey Jack cheese.