Twice Baked Mashed Potatoes


  • 6Yukon Gold potatoes, peeled
  • ¼ cup butter, softened
  • ½ cup sour cream
  • ½ (8 ounce) package cream cheese, softened
  • 3 cups shredded Cheddar-Monterey Jack cheese blend, divided
  • 2 tablespoons butter, cut into small pieces
  • 1 tablespoon bacon bits, or more to taste
  • Directions

  • Step 1

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl.


  • Step 2

    Preheat oven to 350 degrees F (175 degrees C).

  • Step 3

    Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9×13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits.

  • Step 4

    Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

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