Theresa's Loaded Mashed Potato Casserole
Source of Recipe
BBR
Recipe Introduction
Posted by: starshineeliz
List of Ingredients
(Make the night before for full flavor development, not as good
the same day)
4 lbs of potatoes (approx 8 cups) , peeled, boiled, cooled, and chunked
1 1/2 sticks of butter
4 to 8 oz of sour cream
1 cup shredded sharp cheddar cheese
1 lb bacon, cooked crisp and crumbled
Salt to taste (app. 1 to 1 1/2 Tbsp)
Pepper to taste ( app. 1 Tbsp)
1/2 cup milk
Recipe
Place cooled chunked potatoes in large bowl. Add butter and sour cream. Whip with mixer until smooth. Stir in cheese, bacon, salt and pepper to taste. Place in a 13x9 inch pan and cover tightly with foil. Refrigerate overnight.
Next day, preheat oven to 350. Pull casserole out and remove foil, reserving. Pour 1/2 cup of milk over the top of the casserole. Recover with foil and place in oven for 30 minutes. Remove from oven, and remove foil. Stir casserole thoroughly, and place some pats of butter to taste on the top. Place back in the oven uncovered and continue to bake for another 20 to 30 minutes until very hot.
Laurie made this awhile back and found 1/2 cup to be too much for her taste, even though she did let the casserole sit overnight. She was going to cut it back to 1/4 cup. Every time Theresa makes it, she uses 1/2 cup and it's perfect...maybe the difference in potatoes and their absorption? I don't know...I just know it's good
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