A Creamy And Cheesy Loaded Mashed Potato Casserole Hard To Resist!

While you might think this is just "Another Loaded Mashed Potato Casserole" recipe, you'll be happy to see its like all of your favourite varieties of mashed potatoes smashed together and baked into one. This creamy, cheesy casserole recipe is like a flavor explosion that you will find hard to resist.

Seriously, you will have to watch yourself from going back for seconds, and thirds. To start this yummy loaded mashed potato casserole recipe, place the potatoes in a large pot and cover with about one to two inches of cold water. Bring the water to a boil, then reduce heat and cook for 20 minutes, or until fork tender. Remove pot from heat, drain potatoes and return to empty pot. Preheat oven to 350 degrees Fahrenheit. Using a potato masher, smash potatoes to desired consistency and season with onion powder, garlic powder, salt and pepper. Mix in the cream cheese, sour cream, milk, parmesan cheese, butter and some cheddar cheese, then transfer to a 9 by 13 inch baking dish or you can use smaller ramekins for individual servings.

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word potato may refer either to the plant itself or to the edible tuber. In the Andes, where the potato is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth largest food crop, following maize, wheat, and rice.

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