Twice Baked Mashed Potatoes with VELVEETA®

Instructions

1. Step 1

   Preheat oven to 375 F. Lightly grease a 9-by-13-inch pan with 1 tablespoon of butter and set aside.

2. Step 2

   Place peeled and cubed potatoes into a large pot and cover with water. Bring to a boil and then reduce heat to medium and cook until potatoes are fork tender, about 15-20 minutes.

3. Step 3

   Meanwhile in a small sauce pot, combine the chicken broth, 2 teaspoons garlic powder and 1 teaspoon onion powder over medium heat until simmering. Set aside and keep warm.

4. Step 4

   Once potatoes are cooked and fork tender, drain and use a ricer to squeeze the cooked potatoes into the pot. If you don’t have a ricer, you can easily use a potato masher, ricers just ensure a smoother mashed potato—but you can also keep the mashed potatoes on the chunkier side if you like that as well.

5. Step 5

   Add your warm chicken broth mixture to the potatoes, as well as 8 ounces of the cubed Velveeta®. Fold a few times before adding the sour cream. Stir until just incorporated, but don’t go beyond that as this could make your potatoes gummy.

6. Step 6

   Spread the potato mixture into your prepared 9-by-13-inch pan. Smooth the top slightly before sprinkling the remaining 8 ounces cubed Velveeta® over the top and a few grinds of freshly ground black pepper. Bake for 30 minutes, or until warmed through and the top layer of Velveeta® has melted.

7. Step 7

   Garnish the top with the chopped chives and bacon.

8. Step 8

   Serve immediately.