Everyone loves mashed potatoes, and this double-baked mashed potato takes your favorite dish to the next level. Loaded with sour cream, butter, cream cheese, parmesan and fresh herbs, they are rich, creamy and full of incredible flavor. The perfect complement to any holiday meal!
INGREDIENTS
1 package of roasted mashed potatoes loaded with Idahoan.
4 tablespoons of salted butter
½ cup of sour cream
4 ounces of cream cheese
1 cup finely grated Parmesan cheese
1-2 tablespoons of fresh chopped herbs (I used a combination of rosemary, sage and thyme)
INSTRUCTIONS
Prepare the potatoes according to the instructions on the package.
To the prepared potatoes, add the butter, sour cream, cream cheese, parmesan and herbs.
Transfer potatoes to a quart and a half gallon baking dish. Bake at 375° for 30-40 minutes.
Garnish with additional fresh herbs, as desired. Serve with McCormick turkey sauce.
NOTES
Add the cooked and chopped bacon to the mixture before baking.
For extra-creamy potatoes, add 1 to 4 cups of milk.
Substitute cheddar, Monterey jack or any of your favorite cheeses
Use dry herbs instead of fresh herbs
Add 2 cloves of minced garlic
Cover before baking to reduce browning