Easy Mashed Potato Casserole

Start by placing your peeled and quartered potatoes in a large pot. Cover them with cold water, add 1 tablespoon of kosher salt, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.

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Drain the potatoes and return them to the pot. Add 2/3 cup of milk and the cubed butter. Mash the potatoes until smooth and creamy. Stir in the sour cream and additional salt to taste.

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Preheat your oven to 375°F. Fold in 1 cup of the mozzarella and half of the cheddar cheese into the mashed potatoes until well combined. If you’re preparing this ahead of time, stir in the extra 2/3 cup of milk to keep the potatoes moist during reheating.

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In a skillet, cook the chopped bacon until crispy. Drain on paper towels. Spread half of the mashed potatoes into a greased 9×13-inch baking dish. Sprinkle with half of the cooked bacon and the remaining cheese. Top with the rest of the mashed potatoes, smoothing the top with a spatula.

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Full recipe & nutritional info on bakedbree.com