Mashed Potatoes – two ways!
Everyone likes their mashed potatoes a different way, so why not have TWO kinds of mashed potatoes in one pan! I’m sharing with you French Onion Mashed Potatoes and Cheddar Bacon Mashed Potatoes to bring some pizzazz to your Thanksgiving table.
I’ve teamed up with French’s to bring you easy, flavorful Thanksgiving side dish recipes made in the same casserole dish. Simply create a barrier with tinfoil to divide pan/dish and ensure that your recipes can cook at the same time and temperature.
Everyone has a favorite Thanksgiving side, but I think we can all agree that if the mashed potatoes don’t show up on the table it doesn’t even feel like Thanksgiving.
Being the youngest of ten kids we had huge Thanksgiving dinners. Thanksgiving morning was spent with us all in the kitchen peeling potatoes.
Don’t worry about this recipe being twice the work because I’ve made it easy for you to make two recipes in one casserole pan. These mashed potatoes are seasoned with some traditional ingredients and then we make two entirely different recipes by adding in some fun flavors.
First, start off by preparing your potatoes. I like to use Russett or Yukon potatoes but you can use whatever you like.
Peel and quarter the potatoes, then boil them for about 15-20 minutes or until fork tender.
After we’ve mixed that all together, we stir in some French’s Crispy Fried Onions. They give the potatoes great flavor!
How exactly are we going to bake these in the same pan? Just take a sheet of aluminum foil and fold it over to create a 2-inch tall strip. Place it in the middle of a 9×13 inch baking dish and you’re all set.
Next, we separate the potatoes into two bowls. In the first bowl, we’re making our French Onion Mashed Potatoes.
What’s in French Onion soup? Gruyere cheese of course. The cheese gives the soup it’s distinct flavor. You can’t have French Onion Mashed Potatoes without French’s Crispy Fried Onions. We already stirred some onions in but we’re going to put even more on top later with you guessed it…more Gruyere cheese.
Now, for the Cheddar Bacon Mashed Potatoes we stir in half of the cheddar cheese and half of the bacon.
Add some more French’s Crispy Fried Onions, cheddar, and bacon on top so that when it bakes the onions and bacon get crispy and the cheese melts.
Your guests will be blown away when you offer them not one, but two mashed potato dishes in one casserole pan!
Time to dig in!
Mashed Potatoes - two ways!
Everyone likes their mashed potatoes a different way, so why not have TWO kinds of mashed potatoes in one pan! I'm sharing with you French Onion Mashed Potatoes and Cheddar Bacon Mashed Potatoes to bring some pizzazz to your Thanksgiving table.
- 1 1/2 cups shredded Gruyere cheese divided
- 1/2 cup French's Crispy Fried Onions
- 1 cup shredded cheddar cheese divided
- 4 strips bacon cooked and crumbled
- 1/2 cup French's Crispy Fried Onions
- optional chopped chives for garnish
- In a large pot, add the potatoes and cover with water. Boil for 15-20 minutes or until fork tender. Drain.
Stir in 1 cup of French's Crispy Fried Onions. Separate the potatoes in half in two separate bowls.
- Preheat oven to 350 degrees. Fold a square of aluminum foil into a 2-inch tall strip and place in the middle of a 9x13 inch pan.
For the French Onion Mashed Potatoes: Stir in half of the Gruyere cheese. Pour the mixture into half of the prepared 9x13 pan. Sprinkle the top with the remaining Gruyere cheese. Add 1/2 cup of French's Crispy Fried Onions around the border of the dish.
- For the Cheddar Bacon Mashed Potatoes: Stir in half of the cheddar cheese and bacon. Pour mixture into the other half of the 9x13 pan. Sprinkle with remaining cheddar cheese, bacon, 1/2 cup French's Crispy Fried Onions, and chives if desired.
Bake for 15-20 minutes or until the cheese is melted and the onions are golden. Serve.