This red potato casserole is potluck perfection, with mashed red potatoes smothered with all your favorite baked potato toppings. It packs all the flavor of loaded potato skins without the fuss!
Instructions
1
Cook the potatoes
2
Preheat the oven to 350°F. Place the potatoes in a 6-quart stockpot and add enough water to cover. Bring to a boil. Reduce heat and cook, uncovered, for 15 to 20 minutes or until the potatoes are tender when pierced with the tip of a paring knife. Drain through a colander and return the potatoes to the pot. Editor's Tip: To ensure even cooking, start the potatoes in cool or room-temperature water. Don't forget to salt the cooking water—it'll season the potatoes from the inside out.
3
Mash the potatoes with milk and butter
4
Use a potato masher to mash the potatoes gently. Gradually add the milk, butter, salt and pepper. Transfer the mashed potatoes to a greased 3-quart baking dish. Editor's Tip: Cold ingredients can make red potatoes gummy, so we recommend gently heating the milk and melting the butter before adding them to the potatoes.
5
Add the toppings
6
Sprinkle the mashed potatoes with 1 cup shredded cheddar cheese and the crumbled bacon. Dollop the casserole with sour cream, then sprinkle with the remaining 1/2 cup cheese. Editor's Tip: Some readers prefer to spread the sour cream across the potatoes, as if frosting a cake. The choice is yours!
7
Bake the potato casserole
8
Bake the casserole, uncovered, until it's heated through and the cheese melts, 20 to 25 minutes. Editor's Tip: Sprinkle minced fresh chives, sliced green onions or chopped parsley on top of the casserole just before serving for a pop of pretty green.
