Ingredients
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Cooking spray
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3 lbs russet potatoes
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4 tbsp (1/2 stick) Vital Farms ® Unsalted Butter
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1/2 cup low-fat milk
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1 (7.5 oz) pkg chive and onion cream cheese or 1 (8oz) pkg regular cream cheese
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1/2 cup low-fat sour cream, room temperature
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1/2 cup finely chopped green onions, divided
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1 (7 oz) pkg shredded reduced-fat Cheddar cheese, divided
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1 (2.1 oz) pkg fully cooked bacon, chopped, divided
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Paprika (optional)
Shortcut:
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2 (24 oz) pkgs Nature's Promise Yukon Gold mashed potatoes
Simple Swap:
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1 (5.25 oz) pkg Morningstar Farms ® Veggie Bacon Strips
Steps
1
Preheat oven to 350°F and coat a 2-qt baking dish with the cooking spray. Peel and cut the potatoes into 2-inch chunks. Add potatoes and salt to a large pot of cold water and heat to a boil on high. Once boiling, reduce heat and simmer 15 min., until fork-tender. Drain potatoes well and return to pot
2
In a microwave-safe bowl, combine the butter and milk. Microwave 1–2 min., until milk is hot and butter is melted. Add milk mixture to potatoes and mash coarsely. Stir in the cream cheese and sour cream. Season with salt and pepper. Mash until smooth, taking care not to the overwork potatoes.
3
To pot, stir in half the green onions, half the shredded cheese, and half the bacon. Spoon the mixture into prepared baking dish. Top with remaining green onions, cheese, and bacon. Sprinkle with the paprika, if using. Bake 25–30 min., until heated through and cheese is melted.
Tips
For a shortcut version, warm 2 (24 oz) pkgs Nature’s Promise® Yukon Gold Mashed Potatoes according to package directions. Omit the butter and milk. Add the cream cheese and sour cream to pre-made potatoes. Then stir in half the green onions, cheese, and bacon, as directed.
Make this holiday casserole vegetarian by swapping regular bacon for savory veggie bacon strips. They cook up just as crispy-perfect for crumbling on top.
