Loaded Mashed Potato Casserole

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I found this on my majestical Pinterest machine a couple of weeks back and decided that it just needed to happen. While it is not the exact recipe, i just kind of followed along with the basics and added on from there. If you want to check out the original recipe I followed, click here!

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Ingredients

3 1/2 – 4 Lbs Russet Potatoes; scrubbed and diced

1/2 Cup Sour Cream

4 Tbsp Butter

1/4 Milk

10 oz Can Campbell Condensed Cheddar Cheese Soup

2 Cups Shredded Cheddar Cheese

Salt & Pepper

2 Scallions (green onions); sliced thin

1 Leek; sliced thinly & rinsed (white & light green parts only)

8 Slices of Bacon; cooked to a crisp and crumbled

1 1/2 Cup Crispy Onions (I used Mrs. Cubbisons Crispy Onions)

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Slice up your green onions…

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And leeks. Be sure to rinse your leeks well under cool water to get rid of all the silt that gets stuck in between the leaves. Cook and crumble bacon.

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Now that we have all that taken care of, preheat your oven to 375 F…

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Scrub and dice your potatoes, feel free to peel them if you would like! I left mine as is for more texture and color. I am a weirdo like that…

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Fill a large pot with salted water and bring to a roaring boil with potatoes.

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Don’t judge me… I read somewhere that if you place a wooden spoon over the pot, it stops it from boiling over. So far this has worked for me soooooo say what you will!

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Once your little potatoes are fork tender, drain water from the pot…

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Add 2 Tbsp of butter and milk…

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Sour cream…

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Then salt and pepper.

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Mash with a potato masher to combine all ingredients but still leaving it slightly lumpy.

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Would you just look at that! XD

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Melt remaining 2 Tbsp butter in a sauce pan.

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Add green onions and leeks.

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Saute about 5 minutes over medium-low heat until soft and tender.

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Slowly getting there…

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Tada!

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Add leeks and green onions to the pot of mashed potatoes and mix well.

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Add cheddar cheese soup…

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Combine well.

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Add half of the shredded cheese (1 cup)

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And mix well once again!

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Transfer your majestical pot of wonderfulness to a greased casserole dish and use a spatula or a fork to make an irregular surface and bake for 20 minutes.

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Top with remaining shredded cheese and bacon. Bake an additional 5 minutes until cheese is melted.

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Then top with crispy onions. I used Mrs Cubbisons Crispy Onions… there amazing for salads as well as casseroles!

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Bake another 5 minutes then serve!

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Makes a perfect side dish if you cut the recipe in half or just as is for a stand alone dish! Also feel free to add or subtract anything depending on your taste.

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Enjoy!

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3 thoughts on “Loaded Mashed Potato Casserole”

    1. Awww I’m sure you will all love it! The best part is that this recipe is so flexible that you can add anything you want! The next time I make this I am trying it with garlic and broccoli as well… see how that fairs!

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