I search for excuses to make the recipe I’m about to share with you. If you’re in the mood for delicious wintery comfort food, I’d say this recipe fits the bill. It’s potatoey, cheesey and definitely tasty. And, although I look for reasons to make it, this dish doesn’t grace my table near often enough. It only seems to make an appearance when company is coming over. It’s a good thing we’re having company tomorrow!
In the spirit of giving and sharing, I thought I’d share this yummy side dish. A special thanks (and thumbs up) goes out to Kraft Canada for the creation of this wonderful dish- and many more, that have become favorites in our house!
Cheddar-Mashed Potato Casserole
-2 lb. Yukon gold potatoes (about 6), peeled and quartered
-2 tbsp. Margarine
-1/2 cup sour cream
-1 cup Kraft double cheddar shredded cheese
-2 tbsp. Oscar Mayer real bacon bits
Cook potatoes in boiling water in large saucepan for 20 minutes or until tender; drain. Return to pan.
Heat oven to 350°F. Add margarine and sour cream to potatoes; mash until smooth. Spoon half into 1.5 L casserole dish; cover with layers of cheese, remaining potato mixture and bacon bits.
Bake 30-35 minutes or until heated through.
*For a slight variation, add 1 tsp. minced garlic along with margarine and sour cream.