Mashed Potato Casserole

3 lbs russet potatoes peeled and cut into 1/2-inch cubes
1 1/2 tsp salt divided
1/2 tsp black pepper
1 C half and half warm (100 to 110 degrees)
6 T unsalted butter room temperature or melted
1/4 C sour cream room temperature
1 C sharp cheddar cheese shredded
1/3 C bacon chopped
2 green onions thinly sliced
parsley chopped (optional for garnish)

Preheat your oven to 375 degrees. Bring water to a boil in a large, deep pot or Dutch oven. Add the peeled and cubed potatoes along with one teaspoon of salt. Boil until the potatoes are fork-tender, usually around 15 to 20 minutes. Drain the cooked potatoes and return to the same pot or transfer them to a large mixing bowl. Mash them using a potato masher or a fork until smooth. Add the remaining 1/2 teaspoon of salt, black pepper, half and half, butter, and sour cream to the mashed potatoes. Mix well until the ingredients are fully incorporated, and the potatoes are creamy. Grease a casserole dish with butter and spread the mashed potatoes evenly on the bottom. Sprinkle the shredded cheddar cheese on top followed by the chopped bacon. Place the casserole dish in the preheated oven and bake for 25 to 30 minutes or until the cheese is melted and bubbly, and the edges are golden brown. Remove the casserole from the oven and sprinkle the green onions and fresh parsley on top. Allow the loaded mashed potatoes casserole to cool for a few minutes before serving.

Storage Information Make-Ahead: Assemble the casserole up to a day in advance. Cover tightly and refrigerate. To bake, let sit out at room temperature while the oven is preheating then bake as directed, adding five to ten minutes to the baking time. Check to make sure the center is heated through before serving.