Monday, December 21, 2009

Potato Casserole

2 pounds russet potatoes, peeled and cut into 1-inch cubes
1/3 cup butter
3/4 cup reduced fat sour cream
1 egg, beaten
1 teaspoon seasoned salt
1 medium green onion, chopped (white and green parts)
5 bacon slices, cooked and crumbled

*Place 6 cups water in large saucepan.  Add potatoes and bring to a boil over medium-high heat.   Reduce heat and simmer, covered, until tender, about 20 minutes.
*Preheat oven to 350 degrees.   Grease a 9 inch square baking dish.
*Drain potatoes and place in large bowl.  Add butter, sour cream, egg and salt.   Mash potato mixture with a potato masher until well blended.  If mixture is dry, add 3 to 4 additional tablepsoons of sour cream.   Stir in chopped green onion and bacon crumbles.
*Spoon into prepared pan and bake, uncovered, 20 to 25 minutes, until golden brown.

Serves 8.

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