Recipe: Loaded Mashed Potato Casserole (using cream cheese, sour cream, Cheddar and bacon)

LOADED MASHED POTATO CASSEROLE

"These rich and creamy potatoes are absolutely delicious. For an extra crispy bacon topping, sprinkle at end of cooking."

5 1/2 cups mashed potatoes*
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 teaspoons McCormick Parsley Flakes
1 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Ground Nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Preheat oven to 350 degrees F.

Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. (If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking.)

Cover and bake 30 minutes or until heated through.

If bacon was reserved, sprinkle on top.

*Start with about 4 pounds uncooked potatoes to yield 5 1/2 cups mashed potatoes. For faster preparation, start with instant or refrigerated prepared mashed potatoes.

Makes 12 servings (3/4 cup each)
Source: McCormick