Potato casserole

Substances

Nonstick cooking spray, for greasing the baking dish

six huge russet potatoes

8 ounces sliced bacon

one/two cup mayonnaise

1/2 cup sour cream

1/4 cup (1/2 stick) unsalted butter

Pinch garlic salt

Pinch freshly ground black pepper

2 cups grated Cheddar

Directions

1. Preheat the oven to 400 degrees F. Grease a two-quart baking dish with cooking spray.


2. Peel the potatoes and minimize them into 1-inch cubes. Area the potatoes and salt in a pressure cooker with water to cover and deliver to a boil. Lessen the heat and simmer the potatoes till extremely tender, about five minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about twenty minutes.)


3. Even though the potatoes boil, cook the bacon in a medium skillet in excess of medium heat until browned and cooked by way of, 8 to ten minutes. Drain the bacon on paper towels and, when great sufficient to handle, crumble it into little pieces. Set aside.


4. Include the milk, mayonnaise, sour cream, butter, garlic salt, pepper and one cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until completely mixed. Drain the potatoes and include to the mixer. Mix once again to mix and the potatoes are whipped smooth.


5. Spoon the mixture into the ready baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese above the leading and bake till the cheese is melted and the casserole is heated by way of, about twenty minutes.

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