Trisha Yearwood's cooking show "Trisha's Southern Kitchen" made its Food Network debut in 2012 and won a Daytime Emmy the very next year! Yup, Trisha Yearwood can cook. She's published three New York Times bestseller cookbooks and along with popular cooking show. Oh also, she's sold 15 million records worldwide. So when Trisha tells us how to make a cheesy potato casserole side dish, I suggest we all listen up.
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According to Food Network, here are some fun facts about out favorite country superstar/country cook. Her favorite kitchen appliance is a pressure cooker, just like her mama used. She's known for bringing potato salad to every potluck. We know about her passion for music, but she's also passionate about working with Habitat for Humanity. And she likes tiny things. Miniatures of any sort fascinate her.
But back to her comfort foods that easily become family favorites. Her potato casserole recipe is essentially a mashed potato casserole. Serve as a side dish or add lots of vegetables and you've got a one bowl meal of what Trisha's family calls "Veggie Night".
This dish is similar to the traditional Mormon casserole dish known as funeral potatoes but without the cream of chicken soup or crunchy cornflake topping. This recipe is also a memorable breakfast casserole, the best potato brunch dish, potato side dish, or potluck Easter dish.
Here's How to make Trisha Yearwood's Potato Casserole
Preheat your oven to 400 degrees F and coat your 2 quart baking dish with nonstick spray.
Cut your peeled potatoes into one inch cubes, cover with water and a healthy pinch of salt in you pressure cooker. Bring to a boil and then let simmer over low heat. If you don't have a pressure cooker, don't panic. It'll just take about 20 minutes instead of 5 minutes in your trusty big pot. Cook until tender. No potato masher required.
While your potatoes are cooking, fry your bacon crispy and drain well on paper towels. Of course the bacon is optional but, c'mon. It's bacon. Crumble and resist eating it all before it even makes it to the casserole.
Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheddar cheese to your trusty stand mixer. Use the paddle attachment to fold together until thoroughly combined. Drain the potatoes and add to the mixing bowl. Mix the potato mixture until whipped smooth.
Pour the mixture into your greased baking dish and top with the remaining cup of cheddar cheese and cooked bacon. Cook for about twenty minutes until cheese is bubbly and melted. Stay calm. It's almost time to eat.
Garnish with green onions or parmesan if you like. and forget about the cholesterol and carbohydrates. Concentrate on the potassium rich comfort food and smile. That's what Trisha Yearwood would do.
