Bird-In-Hand Mashed Potato Casserole Recipe
In this delightful recipe, we bring you an irresistible Amish mashed potato casserole that embodies the comforting flavors and rustic charm of the Amish culture. This comes from an Amish lady in Bird-In-Hand, Pennsylvania. Emma Yoder says this was always a family favorite.
Prepared with love and care, this dish combines velvety smooth mashed potatoes with a harmonious blend of traditional ingredients, resulting in a hearty and soul-satisfying casserole that will transport you to a cozy farmhouse kitchen. So gather your ingredients, embrace the timeless essence of Amish cooking, and let’s embark on a culinary journey that celebrates both tradition and taste.
Ingredients
- 2 1/2 pounds russet potatoes, cut into chunks
- 6 tablespoons butter (divided)
- 1/2 teaspoon garlic powder (or to taste)
- 1 cup half and half or whole milk
- 1/4 cup sour cream
- 1 1/2 cups shredded cheddar cheese (divided)
- 4 – 5 strips bacon, cooked and crumbled
- 4 green onions, chopped
Directions:
- Cook the potatoes in a pot of salted, boiling water until tender, about 15 to 20 minutes.
- Drain well and mash.
- Add 4 tablespoons of the butter, garlic powder, half and half, sour cream, half of the cheese, bacon and green onions.
- Season with salt and pepper. Mix well.
- Melt the remaining 2 tablespoons butter in an ovenproof skillet.
- Spoon the mashed potato mixture into the skillet and top with the remaining cheese.
- Bake in a preheated 425-degree F oven for about 15 minutes.
