My inspiration for these mashed potatoes comes from the twice-baked potatoes my mom always made growing up. But I also wanted to turn this classic into a make-head recipe. Or you can pile the mashed potatoes into a casserole dish and bake them into cheesy goodness. The best part about this is you can also make them ahead to bake another day. That’s why these are my go to for holidays and entertaining, it’s very hands off, and so easy! And I couldn’t resist adding some variations. So you’ll find a purely cheesy and a prosciutto and sage version in the recipe card below. This flavor combination is extra good with Turkey Dinner or with your Roast Beef on Christmas day.
How to make this recipe step by step
I really hope you enjoy this Cheesy Mashed Potatoes recipe! If you do get a chance to make them, I’d love to hear from you in the comments. There’s more about boiling these and salted water in the tips below. From there, you will add the cream cheese, sour cream, cheddar cheese, bacon bits, and green onions. (Reserve some grated cheese, bacon bits, and green onions for a garnish on top if desired.) You can season to taste with sea salt and pepper, (add cooking water to thin if necessary) and serve these immediately for dinner. Or proceed to the next step. From there, you can bake these immediately or refrigerate them for up to three days before baking.
