Twice Baked Mashed Potatoes
Amp up your mashed potatoes with twice baked mashed potatoes! Loaded with all of your favorite tater toppings, this potato casserole recipe is a hit with the whole family.
Servings: 10
Ingredients
- 3 pounds Yukon gold potatoes
- 4 cloves garlic
- 1 1/2 cup shredded cheddar cheese divided use
- 4 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup chopped cooked bacon
- 1/4 cup diced green onion
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F. Lightly coat a 9-by-13-inch casserole pan with nonstick spray and set aside.
- Peel and dice potatoes. Place potatoes and garlic into a large pot and cover with water by 2-3 inches. Bring to a boil, then reduce heat and cook until easily pierced with a fork, 15-20 minutes.
- Drain potatoes and garlic and place back in the pot or a large bowl. Mash with a potato masher or pass through a potato ricer. Add 1 cup cheddar cheese and the sour cream, cream cheese, salt, and pepper. Stir until evenly incorporated and cream cheese has melted. Taste and adjust seasoning if needed.
- Spoon potatoes into prepared pan and smooth the top. Sprinkle on remaining cheese, bacon, and green onion. Bake for 30 minutes, until warmed through and cheese has melted.
