Loaded Mashed Potato Casserole

Loaded mashed potatoes are one of my favorite things. I know they aren't the greatest for you, but they're just so good! I found this recipe, once again, through Pinterest. If you haven't checked it out you definitely should--although it is addicting! I have, however, found a lot of new blogs that I'm really enjoying! This casserole is perfect for a family gathering or potluck--who doesn't like loaded potatoes?!

**November 2012 Update**
Definitely use a hand blender when 'mashing' these potatoes-it just makes them so much better! This should definitely be a creamy version, not lumpy! I made these for a trip up north, and am making them again this weekend for a friend's birthday. They can't be beat!

Loaded Mashed Potato Casserole-precooked!

Loaded Mashed Potato Casserole-adapted from The Girl Who Ate Everything

Total Time: 50 Minutes

Serves 12

• 5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
• 1/2 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 cup (8 ounces) sour cream
• 2 teaspoons dried parsley
• 1 teaspoon garlic salt
• 1/4 teaspoon ground nutmeg
• 1 cup shredded cheddar cheese
• 8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees. 

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.