Cheesy Mashed Potato Bake

Make this complete casserole up to a day in advance cover tightly and refrigerate, when ready to bake just pop in the oven and bake for a little longer time than stated. Add in some green onions and cooked crumbled bacon id desired. Use only russet potatoes for this! Prep time includes cooking potatoes. This makes a wonderful side dish and all amounts can be adjusted to taste.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 7  large russet potatoes, peeled and quartered
• 1⁄4 cup sour cream (can use more)
• 5  tablespoons butter
• 3  ounces cream cheese, softened (low-fat is okay)
• 1⁄4 cup  18% table cream
• 1 1⁄4 cups  old cheddar cheese, shredded
• 2  teaspoons salt (or to taste, I use seasoned salt)
•  black pepper
• 1⁄4 cup  grated parmesan cheese (or to taste)

Directions

1. Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl.
2. Add in sour cream, butter, softened cream cheese and cream; beat until smooth.
3. Add in shredded cheddar; mix to combine then season with salt and black pepper to taste.
4. Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese.
5. At this point you can cover and refrigerate or bake for about 20-22 minutes.