Loaded Mashed Potato Casserole and other Easter Ideas

• Gluten free

• Meat

  • 8 slices Bacon crispy, cooked and crumbled

• Produce

  • 5 1/2 cups Mashed potatoes
  • 2 tsp Parsley, dried

• Baking & Spices

  • 1 tsp Garlic salt
  • 1/4 tsp Nutmeg, ground

• Dairy

  • 1 cup Cheddar cheese
  • 1 (8 ounce package Cream cheese
  • 1/2 cup Milk
  • 1 cup Sour cream

Found on the-girl-who-ate-everything.com

Ingredients

• 5½ cups mashed potatoes (around 6-7 large baking potatoes)
• ½ cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 cup (8 ounces) sour cream
• 2 teaspoons dried parsley
• 1 teaspoon garlic salt
• ¼ teaspoon ground nutmeg
• 1 cup shredded cheddar cheese
• 8 slices bacon crispy cooked and crumbled

Directions

• 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.
• Serves 12 people.