Description
A loaded mashed potato casserole with bacon, cheese, french fried onions and cream cheese. Made with the help of your Instant Pot or slow cooker.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and cubed
- 4 Tbsp butter
- 2 ounces cream cheese
- 1/4 cup greek yogurt
- 1 Tbsp grated onion pulp
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup shredded pepper jack cheese
- 4 slices of bacon, fried and crumbled (divided)
- 1/2 cup french fried onions
- 1/2 cup shredded sharp cheddar cheese
Instructions
Instant Pot Instructions:
- Pour 1½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. Remove the steamer basket, set aside. Discard the water.
- Add potatoes into instant pot liner and mash. Stir in the butter, cream cheese, yogurt, onion pulp, salt, pepper, half of the bacon and pepper jack.
- Spread the mixture in a 9×9 inch baking dish. Sprinkle the french fried onions, half the of bacon and cheddar on top.
- Bake at 400° F for 20 minutes.
- Serve and enjoy!
Slow Cooker Instructions:
- Pour 1½ cups water into bottom of slow cooker. Add in the potatoes. Cover and cook on high for 2-3 hours or on low for 4-5 hours, or until potatoes are tender. Discard the water.
- Mash the potatoes. Stir in the butter, cream cheese, yogurt, onion pulp, salt, pepper, half of the bacon and pepper jack. Cover and cook on high for 1 hour.
- Sprinkle the french fried onions, half the of bacon and cheddar on top and let the cheese melt.
- Serve and enjoy!
- Category: Side
- Method: Instant Pot and Oven