Creamy Mashed Potatoes Supreme with French Fried Onions and Bacon
Here's a potato casserole brimming with flavor and topped with crunchy French fried onions, bacon, cheese, and scallions. It's divine intervention in a 9 x 13 pan that's a crowd-pleaser everywhere you'll go!
5lbs.Yukon Gold Potatoes, no need to peel, cooked until fork-tender, mashed
1cupsour cream
8oz.cream cheese, softened
3eggs, beaten
1-2tsp.grated, prepared horseradish
kosher salt and freshly ground black pepper, to taste
1cupfrench fried onions
2cupsgrated sharp cheddar
3scallions, thinly sliced
8slicesbacon, cooked and crumbled
Instructions
Preheat oven to 350 degrees F (325 degrees if using a glass baking disPlace warm mashed potatoes into a large mixing bowl; stir in sour cream, cream cheese, eggs, and horseradish, stirring just until mixture is combined. Season to taste with salt and pepper.
Place the prepared potato mixture into a greased 9 x 13 baking dish, smoothing the top a bit. Cover the baking dish with foil and place it into the preheated oven to bake for 25 minutes. When the timer sounds, remove the potatoes from the oven; sprinkle with cheese, french fried onions, scallions, and bacon.
Return the casserole to the oven, uncovered, and bake an additional 8-10 minutes or until the cheese is nicely melted. Serve at once.
Notes
Casserole can be made 2-3 days in advance and baked at your convenience. Let chilled casserole rest on the counter for 30 minutes to remove the chill before baking. www.ChefAlli.com