Twice Baked Cheese and Bacon Mashed Potato Casserole
3 lbs. russet and/or yukon gold potatoes, quartered
½ cup butter, room temperature
½ cup heavy cream, room temperature
6 oz. mascarpone or cream cheese, room temperature
½ teaspoon salt
¼ teaspoon pepper
6-8 slices of bacon, cooked and crumbled
¾ cup shredded cheddar or gouda cheese
½ cup grated parmesan cheese
Place potatoes in a large saucepan filled halfway with salted water (make sure there's around 1 inch of water covering the potatoes).
Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
With a potato ricer or a masher mash the potatoes. Add the mascarpone or cream cheese, butter and cream; beat until blended.
Season with salt and pepper.
Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese.
Heat the oven to 350F.
Transfer the mashed potatoes to a 2 qt. casserole. Sprinkle with remaining cheeses. (you can reserve 2-3 tablespoons crumbled bacon to sprinkle on top as well)
Bake in the preheated oven for 20-25 minutes or until heated through.













