Cheddar-Mashed Potato Casserole

average rating

rate/review

prep time

35 min

total time

1 hr 10 min

makes

10 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

2 lb. (900 g) Yukon gold potatoes (about 6), peeled, quartered

2 Tbsp. non-hydrogenated margarine

1/2 cup sour cream

1 cup Kraft Double Cheddar Shredded Cheese

2 Tbsp. Oscar Mayer Real Bacon Bits

Make It

COOK potatoes in boiling water in large saucepan 20 min. or until tender; drain. Return to pan.

HEAT oven to 350ºF. Add margarine and sour cream to potatoes; mash until smooth. Spoon half into 1.5-L casserole; cover with layers of cheese, remaining potato mixture and bacon bits.

BAKE 30 to 35 min. or until heated through.

kraft kitchens tips

Note

Do not beat the potatoes in a nonstick pan as this could damage the nonstick surface. Transfer potatoes to a large bowl, then beat potatoes as directed.

How to Make Potatoes Creamier

Add 2 Tbsp. milk to the drained cooked potatoes along with the margarine and sour cream.

Know How

Avoid using an electric mixer for mashing potatoes. The biggest drawback with electric mixers is that they can over work the potatoes to the point that the starch breaks down. It will result in mashed potatoes that are sticky and have a gummy consistency.