Painter Mike Geno: My mom’s twice baked mashed potatoes are like potato crack. I was raised with them being a staple at Thanksgiving. My siblings, folks and I would elbow each other out of the way, fighting for the crispy edges. Now, I even make them on my own.
Most of what I’ve learned about cooking is from my mom, and she cooks to bring a group together. Therefore, I only feel comfortable cooking a lot at a time. So I encourage you to make as much as you can and share with others. Enjoy my mom’s Twice Baked Mashed Potatoes!
Mike Geno’s Mom’s Twice Baked Mashed Potatoes
- 5-8 lbs. baking potatoes
- 1 stick butter
- 8 oz. original Philly cream cheese (not fat free!)
- sour cream
NOTE: Steps 1-5 can be done a day or so ahead of time.
- Bake 5-8 lb. baking potatoes – depending on the size of your party and how much you want to enjoy as leftovers.
- When cooled enough to touch, but still hot, cut in half and spoon out potato and place in mixing bowl. Sometimes the skin simply peels away at this point.
- Add stick of softened butter & one 8oz pack of original (not frat free!) cream cheese (room temperature).
- Mix in sour cream until desired consistency is achieved.
- Place into oven-safe dish for 2nd baking.
- Re-bake uncovered dish until heated through and top begins to gets golden brown. Fight over the crispy edges and enjoy!