Fantastic Loaded Mashed Potato Casserole

ANTASTIC LOADED MASHED POTATO CASSEROLE
Olive oil
1 yellow onion, chopped
Warm water, as needed
3 lbs. Creamer potatoes by The Little Potato Company (I like the Terrific Trio Variety), cut in half
¼ c. butter
3 T. cream cheese, softened
½ c. milk
Kosher salt, black pepper to taste
2 strips center cut bacon, cooked and crumbled
2 T. minced fresh rosemary
½ c. grated Parmesan cheese
Minced parsley, garnish

1. Drizzle olive oil in medium nonstick skillet.
2. Over medium heat, add onions and cover pan and cook, stir occasionally until onions are deep golden brown.
3. During cooking, add water as necessary to stop onions from burning and drying out. Be sure all water is absorbed before removing from heat.
4. Place potato halves in large saucepan and cover with salted cold water and 1”above potatoes.
5. Bring to boil and cook until tender, about 20 minutes. Drain and transfer to large bowl.
6. Preheat oven 350. Spray PAM in 8×8” glass or ceramic baking dish.
7. With potato masher, mash potatoes until mixture is smooth as possible.
8. Add butter, cream cheese and milk and continue to mash until combined. If mixture is too thick you can add additional milk.
9. Season with salt and pepper.
10. Stir in onions, crumbled bacon and rosemary. Taste for seasoning.
11. Transfer to baking dish, smooth top with spatula.
12. Sprinkle cheese over top. Bake until warmed through and cheese is melted, about 20-25 minutes.