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Potato Casserole Recipe

1 year ago

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 potato casserole
Whenever I ask my children for menu suggestions, they always say mashed potatoes. I think they would eat mashed potatoes with anything! The only problem in our house is that nobody likes them cold, and on the rare occasion when we have leftovers, they usually sit in the refrigerator until I throw them out. In this recipe, the potatoes stay creamy and it’s an easy dish to warm up in the microwave. You can even make it ahead of time and pop it into the oven at the last minute.
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Ingredients
Servings
MetricUS Imperial
Ingredients
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Instructions
  1. Preheat the oven to 400°F. Grease a 2-quart baking dish.
  2. Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a large saucepan with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 30 minutes.
  3. While the potatoes boil, cook the bacon in a medium skillet or in the microwave. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
  4. Drain the potatoes and transfer them to a large mixing bowl. Add the butter, mayonnaise, sour cream, milk, and half of the cheese to the potatoes. Add the garlic salt and pepper. Use an electric mixer to whip the potato mixture until thoroughly combined and spoon into the prepared baking dish. Sprinkle the crumbled bacon and the remaining cheese over the top and bake for 20 minutes, or until the cheese is melted and the casserole is heated through.
Recipe Notes

You can cook the potatoes faster if you use a pressure cooker. Cook the potatoes for about 5 minutes.

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