This Mashed Potato Casserole is comfort food at it’s finest. I love the light, fluffy, creamy texture coupled with the flavors of bacon, cheese and chives. This recipe serves two to four and is the perfect side dish.
This dish goes great served with Ribeye Steak and Shrimp with Parmesan Sauce or Crispy Fried Chicken for Two.
You might also like these Cheesy Spinach Twice Baked Potatoes, these Stuffed Sweet Potatoes, or these Au Gratin Potatoes.
Start by bringing a pot of water to a boil over medium-high heat. I’m using these really awesome Rachel Ray Non-stick pans. While the water comes up to heat, wash the potatoes, then peel (optional) and dice into 1 inch cubes. I chose not to peel mine this time because I like the flavor it adds.
Boil the potatoes for about 12 – 15 minutes until they are tender. You can check 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. Don’t forget to save your bacon grease, once it’s cooled down, for the next time you want to make this Crispy Fried Chicken recipe.
Preheat your 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.
Add in the chives, 1/3 cup of the cheddar cheese, half of the bacon, salt and the pepper. Stir together then transfer the mixture into a small baking dish sprayed with non-stick spray. I’m using this 18 ounce CorningWare dish which is the perfect size and oven safe.
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 your pre-heated oven for about 20 minutes until heated through. Serve and enjoy!
- 2 medium russet potatoes - or 1 large
- 2 slices bacon
- 2 ounces cream cheese
- 2 tablespoons butter or margarine melted
- 1/4 cup sour cream
- 2 tablespoons dried chopped chives
- 2/3 cup cheddar cheese divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Start by bringing a pot 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. I chose not to peel mine this time because I like the flavor it adds.
- Boil the potatoes for about 12 – 15 minutes until they are tender. You can check 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. Don’t forget to save your bacon grease, once it’s cooled down, for the next time you want to make Crispy Fried Chicken.
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Preheat your 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.
- Add in the chives, 1/3 cup of the cheddar cheese, half of the bacon, salt and the pepper. Stir together then transfer the mixture into a small baking dish sprayed with non-stick spray.
- 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 your pre-heated oven for about 20 minutes until heated through. Serve and enjoy!
Calories listed are per serving.
