Chances are you’ll be making some type of mashed potato dish for your thanksgiving feast – but while it is a staple – at times it can feel a bit uninspired. The Cooking Mom, Amy Hanten stopped by to make a loaded mashed potato bake using Old Home Mashed Potatoes.
Easy Loaded Mashed Potato Bake
2 packages (24-ounces each) of Premium Mashed Potatoes by Old Home (about 5 cups)
1/2 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 to 3 cups shredded cheddar cheese, divided
Bacon, cooked and crumbled, divided
2 to 4 green onions thinly sliced
Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a large bowl, combine the mashed potatoes, sour cream, onion powder and garlic powder with 1 cup of cheese and half of the bacon. Mix well. Spoon the mixture into the prepared baking dish and sprinkle with the remaining 1 to 2 cups of cheese and remaining bacon. Cover with foil and bake for 20 minutes. Bake another 10 to 15 or until heated through. Top with onions and serve.
You can also use leftover mashed potatoes, instead of packaged mashed potatoes!
Green Beans with Red Pepper and Almonds
2 pounds fresh green beans, washed and trimmed
Salt and pepper
1 tablespoon olive oil
1 red bell pepper, diced
2 cloves fresh garlic, minced
1/4 cup butter, divided
1/2 cup sliced almonds
Boil beans in water with a pinch of salt for about 3 minutes or until crisp-tender. Drain beans and plunge into ice water for a few seconds. Drain beans again and pat dry. Melt 2 tablespoons of butter in a skillet. Add almonds to the skillet. Cook over medium-low heat a few minutes until nuts are toasted and golden. In another large skillet heat olive oil. Cook red peppers in the oil for a minute or two. Add garlic and cook 30 seconds, stirring constantly. Add the remaining butter to the skillet until it just melts. Toss in beans and cook until they are just heated. Season beans with a bit of salt and pepper. Serve beans and red peppers with the toasted almonds on top.