Mashed Potato Casserole

Prep Time15 mins
Cook Time4 hrs
Cuisine: American
Servings: 8

Ingredients

    5 lb Yukon Gold or Red Potatoes stems, blemishes removed
    2 cups low sodium chicken broth
    1 8-oz chive and onion cream cheese softened
    1 8-oz sour cream
    1/2 cup butter softened
    1 0.4-oz package dry Buttermilk Ranch Dressing mix
    Freshly ground black pepper to taste
    1/2 lb bacon cooked and crumbled
    2 cups shredded sharp cheddar cheese divided
    1/2 cup thinly sliced green onion plus 2 Tbsp for garnishing

Instructions

    Place unpeeled whole potatoes in a 6 quart slow cooker. Pour chicken broth on top. Cover and cook on high for 4 hours or until fork tender. (Tip: Cut any larger potatoes in half so they're all similar size)
    Do not drain. Using an electric hand mixer or a potato masher, mash the potatoes with the broth until chunky smooth. (Use a mixer for a smoother texture and a potato masher for a chunky texture.)
    Add cream cheese, sour cream, butter, Ranch dressing mix and black pepper to taste. Whip until fully incorporated.  
    Add 1 cup cheese, bacon and green onion. reserving 2 Tbsp each crumbled bacon and onion to garnish the top. Mix well.
    Sprinkle the top with remaining cheese. Garnish with bacon and onion. Keep warm until serving.

Notes
Oven method:
Preheat oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Dice potatoes into equal size pieces. Cook in a large pot filled with salted water for 15-20 minutes or until fork tender. Drain well. Transfer to mixing bowl then proceed with recipe from Step 3. Spread in baking dish, dot the top with butter. Bake for 40-45 minutes until heated through and the top is golden. Garnish with bacon and green onion before serving.