Twice Baked Mashed Potatoes with VELVEETA®

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

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.

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.

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.

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.

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.

Garnish the top with the chopped chives and bacon.

Serve immediately.