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.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10
Ingredients
3poundsYukon gold potatoes
4clovesgarlic
1 1/2cupshredded cheddar cheesedivided use
4ouncescream cheesesoftened
1/2cupsour cream
1/4cupchopped cooked bacon
1/4cupdiced green onion
1/2teaspoonfine sea salt
1/4teaspoonground 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.