twice baked cheese and bacon mashed potato casserole

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 3 lbs Russet and/or Yukon Gold potatoes quartered
  • campaignIcon
  • 1/2 cup butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 6 oz mascarpone or cream cheese, room temperature
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6-8 slices of bacon, cooked and crumbled
  • 3/4 cup shredded cheddar or gouda cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. Place potatoes in a large saucepan filled halfway with salted water (make sure there’s around 1 inch of water covering the potatoes).

  2. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

  3. With a potato ricer or a masher mash the potatoes. Add the mascarpone or cream cheese, butter and cream; beat until blended.

  4. Season with salt and pepper.

  5. Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese.

  6. Heat the oven to 350F.

  7. Transfer the mashed potatoes to a 2 qt casserole. Sprinkle with remaining cheeses. (you can reserve 2-3 tablespoons crumbled bacon to sprinkle on top as well)

  8. Bake in the preheated oven for 20-25 minutes or until heated through.

Email to a friend | Print this recipe | Back