Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole
From McCormick Kitchens

I think I am making this for Thanksgiving-sounds yummy.

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 package (8 ounces) cream cheese, softened
1 cup sour cream
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Nutmeg, Ground
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Preheat oven to 350°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. Bake 30 minutes or until heated through.

Test Kitchen Tip: 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 (3/4 cup) servings

Note: I did not use the garlic salt or nutmeg when I made this. I cooked the potatoes in salted water with 1 teaspoon dried minced garlic.