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Colette & Cassi's Country Kitchen!

Loaded Mashed Potato Casserole

5-1/2 cups mashed potatoes (about 4 pounds uncooked)
1/2 cup milk
1 package  (8 ounces)  regular or low-fat cream cheese
1 cup regular or low-fat sour cream
2 teaspoons dried parsley flakes (substitute fresh if available and increase amount to taste)
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
3/4 cup shredded Cheddar cheese
1/2 cup crispy cooked and crumbled bacon (about 12 slices)

1.  Place all ingredients, except cheese and bacon, in a large bowl.  Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy.

2.  Spoon mixture into a 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.

3.  Cover and bake in a 350°F oven 30 minutes or until heated through.

Tip:  For faster preparation, start with instant or refrigerated prepared mashed potatoes.