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Potato Casserole

I found a similar recipe on Food Network by Trisha Yearwood’s recipe.  She used a pressure cooker to cook the potatoes, but I simply boiled mine.  I made a few minor adjustments to her recipe.  This is a great dish for Sunday dinners, pot lucks, etc.   

6 large russet potatoes
Pinch of salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups shredded Colby Jack or cheddar cheese
sliced green onions (optional)

 Peel and cube potatoes.  Place in large pot, cover with water, and add a pinch of salt.  Bring to a boil.  Boil until fork tender.  About 15 minutes of boiling time.  While potatoes are boiling, preheat oven to 350 degrees.  Fry bacon and drain on paper towels.  Once bacon is cool enough to touch, crumb and set aside.

When potatoes are done, drain and return to pot.  Either use a masher or mixer to get to mashed potato consistency.  Add milk, mayonnaise, sour cream, butter, garlic powder, and pepper.  Blend well and until smooth.  Fold in 1 cup of cheese and half the bacon crumbs.

Spray a casserole dish with cooking spray.  Pour potato mixture into dish and top with 1 cup of cheese and the rest of the bacon crumbles.  Bake for 25-30 minutes.

Top with sliced green onions. 

  

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