This Mashed Potato Casserole is comfort food at it’s finest. It has a light, fluffy, creamy texture coupled with the flavors of bacon, cheddar cheese and chives.

This small batch recipe makes a great side dish for two.

This dish goes great served with Ribeye Steak and Shrimp with Parmesan Sauce or Crispy Fried Chicken for Two.

How to make Mashed Potato Casserole:

Bring a sauce pan of water to a boil over medium-high heat.

While the water comes up to heat, wash the potatoes, then peel (optional) and dice into 1 inch cubes.  Leaving the skin on can add great flavor.

Boil the potatoes for about 12 – 15 minutes until they are tender. Check for doneness by piercing them with fork. They will feel soft and the fork will slide right in.

Drain the water using a colander, then return the potatoes to the pan. Cover them to keep warm, then set aside.

Heat a skillet over medium heat and cook the bacon until crisp, turning as needed.

Transfer the bacon to a plate lined with paper towel to drain. Let it cool, then crumble it into pieces.

Tip: Save the bacon grease, once it’s cooled down, for the next time you want to make this Crispy Fried Chicken recipe.

Preheat the oven to 350 degrees F (180 C).

Using a stand mixer with the paddle attachment or a hand mixer, mash the potatoes until light and fluffy. Add in the cream cheese, butter, and sour cream. Continue mixing until well combined. Click for a KitchenAid Stand Mixer.

Whisk the egg in a bowl then add it to the mixer and mix about 1 minute.

Add in the chives, 1/3 cup of the shredded cheddar cheese, half of the bacon, salt and black pepper. Stir together then transfer the mixture into a 20 oz oven safe baking dish sprayed with non-stick spray. Click for 20 oz oven safe bowls.

Top with the remaining 1/3 cup of cheddar cheese, the other half of the crumbled bacon, and a sprinkle of chives.

Bake the casserole in the pre-heated oven for about 20 minutes until heated through. Serve and enjoy!

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Yield: 2 servings

Mashed Potato Casserole

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This Mashed Potato Casserole is comfort food at it’s finest. It has a light, fluffy, creamy texture coupled with the flavors of bacon, cheese and chives. This recipe serves four but you could get it down to two by using two smaller potatoes or even one large potato.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1 large russet potato
• 2 slices bacon
• 2 oz cream cheese
• 2 Tablespoons butter, melted
• 1/4 cup sour cream
• 1 small egg
• 2 Tablespoons dried chopped chives
• 2/3 cup shredded cheddar cheese (divided)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Bring a sauce pan of water to a boil over medium-high heat.
2. While the water comes up to heat, wash the potatoes, then peel (optional) and dice into 1 inch cubes. Leaving the skin on can add great flavor.
3. Boil the potatoes for about 12 - 15 minutes until they are tender. Check for doneness by piercing them with fork. They will feel soft and the fork will slide right in.
4. Drain the water using a colander, then return the potatoes to the pan. Cover them to keep warm, then set aside.
5. Heat a skillet over medium heat and cook the bacon until crisp, turning as needed.
6. Transfer the bacon to a plate lined with paper towel to drain. Let it cool, then crumble it into pieces.
7. Preheat the oven to 350 degrees F (180 C).
8. Using a stand mixer with the paddle attachment or a hand mixer, mash the potatoes until light and fluffy. Add in the cream cheese, butter, and sour cream. Continue mixing until well combined. Click here for a KitchenAid Stand Mixer.
9. Whisk the egg in a bowl then add it to the mixer and mix about 1 minute.
10. Add in the chives, 1/3 cup of the shredded cheddar cheese, half of the bacon, salt and black pepper. Stir together then transfer the mixture into a 20 oz oven safe baking dish sprayed with non-stick spray.
11. Top with the remaining 1/3 cup of cheddar cheese, the other half of the crumbled bacon, and a sprinkle of chives.
12. Bake the casserole in the pre-heated oven for about 20 minutes until heated through. Serve and enjoy!

Notes

Tip: Save the bacon grease, once it's cooled down, for the next time you want to make this Crispy Fried Chicken recipe.

Recommended Products

• 
  T-fal A74009 Specialty Nonstick Giant Family Fry Pan Cookware, 13-Inch, Black
• 
  BIA Cordon Bleu Porcelain Soup Cup with Handle, White, Set of 4
• 
  KitchenAid KSM150PSPN Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Persimmon

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 638 Total Fat: 46g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 196mg Sodium: 1207mg Carbohydrates: 37g Fiber: 4g Sugar: 4g Protein: 22g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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