I’m a Midwesterner through and through. I’ve lived a few places outside of the Midwest; the Bay Area, Phoenix, and the U.S Virgin Islands – but I’m from Minneapolis and live in Springfield, IL. I tend to enjoy the culture as well. There are a lot of charming things that are only really found here in the Midwest.
You have your “Midwest Nice” which definitely exists. People smile and wave to each other still which is a feature I really appreciate. You get to experience all four seasons. Living in the desert and Caribbean, I really missed snow believe it or not. Then there’s the food. Oh the food. Casserole or “Hot dishes” are something that you have to try if you’ve never. Just find your closest Midwestern friends and bug them to make one for you – or at least help you make one yourself.
With Thanksgiving coming up, my wife and I are going to a dinner, but are not making the bird. I thought it would be nice to bring something unique but still within the confines of a traditional Thanksgiving dinner. After looking around, I found this great recipe for a “Perfectly Midwestern” Mashed Potato Casserole!
It looks so good, and my wife and I can’t wait to bring it to dinner! It’s from an online publication called, “The Pioneer Woman,” which means they won’t be skimping on the butter!
Find the recipe below and email me at Rocki@WNNS.com to let me know how it went! I’ll definitely be sharing ours!
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Ingredients
- 1/2 c. (1 stick) salted butter, melted, plus more for the baking dish
- 1 (16-oz.) container sour cream
- 1 (1-oz.) envelope onion soup mix
- 4 lb. russet potatoes, peeled and cut into large chunks
- 1 c. heavy cream, warmed
- 1 lb. bacon, cooked and crumbled
- 8 oz. Monterey jack cheese, shredded (about 2 c.)
- 1/2 c. lightly crushed crispy fried onions
- 1 1/2 tsp. kosher salt
- Black pepper, to taste
Topping
- 1 c. lightly crushed crispy fried onions
- 1 c. lightly crushed kettle cooked potato chips with sea salt
- 1/4 c. grated parmesan cheese (about 1 oz.)
- Chopped chives, for serving
Directions
- For the casserole: Preheat the oven to 375°F. Generously butter a 13-by-9-inch baking dish.
- In a small bowl, stir together the sour cream and onion soup mix. Refrigerate while you prepare the potatoes so the flavors have time to meld.
- Place the potatoes into a large pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat and cook until the potatoes are fork tender, 20 to 25 minutes.
- Drain the potatoes well and return them to the same pot. Place the pot back on the same burner (heat turned off) and mash until there are no visible lumps.
- Add the prepared onion dip, melted butter, heavy cream, bacon, monterey jack cheese, fried onions, and salt, and stir to combine. Season to taste with pepper. Transfer the mashed potatoes to the prepared baking dish, spreading them evenly.
- For the topping: In a small bowl, stir together the fried onions, potato chips, and parmesan. Sprinkle the mixture evenly over the top of the mashed potatoes. Bake until bubbling and browned on top, 15 to 20 minutes. Sprinkle with chives just before serving.
