Loaded Mashed Potato Casserole

Ingredients

• 3 1/2 lbs Yukon or russet potatoes peeled and chopped into chunks

• Kosher salt for salting the water

• 1 stick butter divided

• 1 cup sour cream

• 1 cup cheddar

• 1/4 cup chopped chives

• 6 slices bacon cooked chopped

• Salt and pepper

• 1 cup panko breadcrumbs

• 1/4 cup parm

• 1/4 cup melted butter

Directions

1. Cook the potatoes in salted water until fork tender. Drain and return to the pot. Return to the stove on low heat for a few minutes to absorb excess water.

2. Remove from heat and add butter and sour cream and mash together using a hand mixer or hand masher. When smooth stir in the cheddar, chives, (saving some for topping) and bacon. When well combined transfer to a 9 x 13 prepared baking dish.

3. In a small bowl mix the breadcrumbs with the parm and melted butter. Sprinkle over top. If making the day ahead top with breadcrumbs right before reheating.

4. Bake at 400 degrees uncovered for about 25 minutes or until golden on top. Sprinkle with reserved chives. If the potatoes are cold from making ahead add at least another 15-20 minutes to the cooking time.