Sometimes I playfully refer to casserole dishes as “cassies.” It just seems to fit because it kind of sounds like calling a cow “bessie” and casseroles have that hearty, mid-western, family cooking feel. Naturally, this one evolved into “mashed cassie,” “mash cass,” or even “masherole.” I know, we have gone too far. I like this recipe like I like loaded baked potato casserole (which according to traffic is one of you all’s favorites too!)
MASHED POTATO CASSEROLE
Serves 5-6
5 russet potatoes, cubed
1/3 cup milk
6 tablespoons butter, cubed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup parmesan, grated
1 and 1/2 cups cheddar, shredded
1 pound bacon, cooked and crumbled
5 green onions, sliced
Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes. Preheat oven to 350 degrees. Place cooked potatoes in a stand mixer. Blend together with milk, butter, salt, pepper, garlic powder, parmesan, and 1/4 of bacon. Spread potatoes into a 9×13 baking dish. Top with cheddar and remaining bacon. Bake for 15 minutes. Top with green onion.
- 5 russet potatoes, cubed
- ⅓ cup milk
- 6 tablespoons butter, cubed
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup parmesan, grated
- 1 and ½ cups cheddar, shredded
- 1 pound bacon, cooked and crumbled
- 5 green onions, sliced
- Place cubed potatoes in a pot. Cover with water and bring to boil. Reduce heat to low and simmer for 20 minutes.
- Preheat oven to 350 degrees.
- Place cooked potatoes in a stand mixer. Blend together with milk, butter, salt, pepper, garlic powder, parmesan, and ¼ of bacon.
- Spread potatoes into a 9x13 baking dish. Top with cheddar and remaining bacon.
- Bake for 15 minutes. Top with green onion.
