Twice Baked Bacon and Cheese Mashed Potato Casserole

Kick up your mashed potatoes a few notches with this twice baked mashed potato casserole loaded with cheese and crispy bacon...Absolutely delicious!

Ingredients:

3 lbs Russet and/or Yukon Gold potatoes quartered

1/2 cup butter

1/2 cup heavy cream

6 oz. cream cheese

1/2 teaspoon salt

1/4 teaspoon pepper

6-8 slices of bacon, cooked and crumbled

3/4 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

Parsley flakes, optional

Directions:

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 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 and parsley flakes, optional. (you can reserve 2-3 tablespoons crumbled bacon to sprinkle on top as well)

Bake for 20-25 minutes or until heated through.