Twice Baked Mashed Potatoes

Potatoes are my favorite vegetable because they are so versatile. You can mash em, fry em, bake em, scallop them,…. name it and it can be done!

Oh man, do I love mashed potatoes! I think it runs in my genes because my Grandma, Mom, and Sister all feel the same way I do- haha! I’ve grown up with this twice baked mashed potato recipe. It’s been in the family for years and I hope your loved ones enjoy it as much as we do!

INGREDIENTS:

• 5lb bag of russet yukon gold potatoes

• 1/2 stick of butter

• 1/4 cup of heavy cream

• 8 oz. cream cheese

• 1/2 cup sour cream

• Salt, pepper, & garlic seasoning to taste

DIRECTIONS:

1. Peel potatoes

2. Fill a large pot with the peeled potatoes and water. The potatoes will need to be immersed in the water. Bring to a boil on high and turn down to low once the water starts to bubble. Cover with a lid and let cook until soft

3. Once the potatoes are soft, drain water.

4. In a large bowl or in the same pot- add the butter, cream cheese, & sour cream. Mix immediately. I used an electric hand mixer.

5. Add in salt, pepper, and garlic seasoning

6. In a 8x10 baking dish, add the mashed potatoes. Bake at 350 for 20 minutes.

7. Serve with butter, parsley, onion, salt, or gravy!