Cheesy Mashed Potato Casserole

Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 -18
Author Jessica Knott


  • 40 ounces (1.13 kg or 2.4 pounds) Honey Gold Tasteful Selections Potatoes
  • 1/4 cup butter
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 2 ounces cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Lawry's
  • 1 clove garlic minced , optional
  • 2- 2 1/2 cups cheddar cheese (or any variety), shredded
  • 1/4 cup parmesan cheese , shredded
  • 1/2 tablespoon dried parsley
  • 1 tablespoon fresh parsley
  • 1/4 cup bacon bits or 7-10 pieces bacon
  • Green onions - Garnish


  • Peel Tasteful Selections Honey Gold Potatoes and slice in half then place in boiling pot of water with a pinch of salt. Boil until soft about 25 minutes then drain water and place potatoes in a bowl fit with a mixer.
  • Meanwhile, cook 7-10 strips bacon and crumble once cool. Preheat oven to 350 degrees F.
  • With the potatoes in a bowl fit with a mixer, add butter, milk, sour cream, cream cheese and beat on medium/high for a few minutes. Add salt, pepper, Lawry's, dried parsley/fresh parsley and continue to mix until potatoes are mashed well. Fold in 1/4 cup parmesan cheese and 1 1/2 cups cheddar cheese. Grease a 9x9 (or any size) and pour mashed potatoes in pan. Smooth top with spatula and sprinkle remaining cheese on top. Bake for 20-25 minutes. Garnish top with more chopped bacon and green onions.