Loaded Mashed Tater Casserole


Grilling steaks or burgers for the fam? Here’s a speedy side dish that’s scrumptiously divine. And, I like it that I usually have all these ingredients on hand. 

Loaded Mashed Tater Casserole

3 lbs. Yukon Gold potatoes, cooked and mashed (no need to peel – yay!)
8 oz. cream cheese, softened
1/4 cup unsalted butter
1 cup sour cream
3 eggs, beaten with 2-3 tsp. prepared horseradish
1 tsp. kosher salt
1 tsp. white pepper
1 cup shredded sharp cheddar cheese (I love Alma Creamery sharp cheddar)
2 scallions, chopped, green and white parts both
6 slices bacon, cooked, drained, and crumbled

In a large mixing bowl, combine hot mashed potatoes with butter, cream cheese, sour cream, and egg mixture; add salt and pepper; adjust seasonings to taste.

Transfer potato mixture to a greased 9 x 13 pan (or a large greased cast iron skillet, even better); top with cheese, scallions, and bacon crumbles.

Bake, uncovered, in preheated 375 degree F. oven for 15-20 minutes or until hot throughout. Serve at once.

Now You’re Cookin’,
Chef Alli

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