Yummy Mashed Potato Casserole

Click here for a printable version:  Yummy Mashed Potato Casserole
Recipe by Sally Barton

My kitchen is my happy place, I love to cook, bake and feed my family. This is an excellent make-ahead recipe.


5 lbs potatoes
1/2 lb bacon
½ lb butter – room temperature
2 cups sour cream
2 tsp. seasoned salt
3 cups shredded cheddar cheese
1 – 2 cups milk


Cook bacon – I cook my bacon on a foil lined cookie sheet in a 375 oven until nicely browned.  Cool and then crumble the bacon.

Peel & Cut potatoes into quarters and boil until tender – about ½ hour – drain and place in large mixing bowl.  Mash lightly and add butter, sour cream and mash some more.  Add the cheese & bacon (reserve some of both for topping) and season salt and mix well.

Butter a casserole dish and spoon the potato mixture into the dish, top with extra cheese and bacon.  Bake at 350 until just bubbling, approximately 40 minutes.

Make ahead option: Refrigerate overnight – remove casserole from the refrigerator and allow to warm to room temperature for about 1 hour then bake.