LOADED MASHED POTATO CASSEROLE #VEGAN #BREAKFAST
This make ahead stacked squashed potato goulash is brimming with bacon, cheddar, acrid cream and chives – it's the ideal simple side dish for a vacation dinner.
These pureed potatoes have every one of the kinds of a completely stacked heated potato as a simple to make meal. I serve this dish each year for Thanksgiving and it generally gets rave surveys!
In my family I am consistently put on squashed potato obligation. I've made them so often that I have it down to a definite science. Be that as it may, some of the time I need something somewhat more intriguing than your standard pureed potatoes. This stacked pounded potato dish energizes plain potatoes by including the universally adored heated potato fixings to the blend. The best part is that you can make the whole meal daily ahead of time and simply pop it in the stove to heat before it's an ideal opportunity to eat.
HOW DO YOU MAKE MASHED POTATO CASSEROLE?
The initial step is to cook your potatoes. I heat up my potatoes until they're delicate, at that point squash them up with a lot of spread, cheddar, sharp cream and seasonings. A while later, the pureed potatoes get spread into a meal dish and afterward are topped with bacon and cheddar and prepared to flawlessness.
INGREDIENTS :
- 3 pounds of russet potatoes , peeled and cut into 1 and 1/2 inch pieces
- 3/4 cup of milk (I used 1%)
- 4 tablespoons of butter , melted
- 1 cup of sour cream
- kosher salt and pepper to taste
- 1 2/3 cups of shredded cheddar cheese , divided use
- 1/2 cup crumbled cooked bacon
- 1/4 cup finely chopped chives
- 2 tablespoons finely chopped parsley
- Cooking spray
INSTRUCTIONS :
- Bring a large pot of water to a boil; add 2 tablespoons of salt. Place the potatoes in the pot and boil for 15-20 minutes or until potatoes are tender.
- Drain the potatoes. Run the potatoes through the ricer and transfer them back to the pot. Alternatively you can skip the ricing step and simply mash the potatoes with a potato masher or mixer.
- Stir in the milk, butter, sour cream and then add salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
- Preheat the oven to 350 degrees F. Place the potatoes into a 9 inch square pan or 2 quart casserole dish. coated with cooking spray. Top with remaining 2/3 cup of cheddar cheese.
- Cover the pan with foil and place into the oven. Bake for 20 minutes. Remove the foil and add the bacon; bake, uncovered for an additional 20 minutes or until cheese is bubbly and potatoes are heated through.
- Sprinkle the chives and parsley over the top and serve immediately.
NOTES :
Make Ahead: Place the prepared mashed potatoes in the baking pan and top with cheese. Cover and place in the fridge for up to 24 hours. Proceed with the rest of the recipe instructions when you're ready to bake it.
For more detail : http://bit.ly/2SuWIWv
