Fitness / March 16, 2024

Twice-Baked Mashed potatoes

Double the baking, double the flavor! That’s the motto of this recipe for Twice-Baked Mashed Potatoes, made with creamy Yukon Golds, gooey cheese, and crispy bacon.

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Mashed potatoes was one of the first recipes I learned. It’s a good starter dish. A ‘gateway’ side, if you will. It’s not overly complicated and it’s a step up on french fries. But, as with a lot of things in life, familiarity breeds contempt, and it wasn’t long until I started experimenting with other potato recipes. Roasted, scalloped. etc.

Recently, though, I’ve turned my attentions back to mashed potatoes. Now, instead of thinking of them as basic, I regard them as classic. What’s more, I’ve discovered new and exciting ways to prep them. As a result, they’ve re-established their place in my side-dish oeuvre.

One of those ways is this recipe for Twice-Baked Mashed Potatoes. Why are they called ‘Twice-Baked’? Well, that’s actually a misnomer, as they’re only baked once. HOWEVER, they are boiled and mashed first, which is where the name comes from. We don’t stop at merely mashing them; we add a slew of toppings like cheddar cheese and bacon then we put it in the oven to finish them off. I like to call it “giving them the jacket-potato treatment.” Catchy, huh.

Are Twice-Baked Mashed potatoes Healthy?

Potatoes contain vitamins and other nutrients, as well as a considerable amount of carbs (whether this is a good thing or bad thing I’ll leave up to you). The bacon provides protein while the cheese brings calcium. But given the amount of sodium, calories, and fat the side dish has overall, this is not something you should be making on the regular. In other words, enjoy in moderation. It is suitable for a gluten-free diet, but isn’t really suitable for any others without making wholesale changes.

Which Types of Potato Can I Use?

I recommend Yukon Golds because they are naturally creamy in texture and buttery in taste, making them the ideal spud to mash. If you don’t have access to Y.G.s, you can resort to others, which each have their own characteristics. Russets, for instance, aren’t as creamy as Yukon Golds but their starch will make them fluffy nonetheless. Red potatoes are waxier so they won’t be able to match the smoothness of the Yukon Golds—not a bad thing if you like mashed potatoes with a slightly chunky texture.

INGREDIENTS

2 1/2 lb. Yukon Gold potatoes, cut into 1-inch cubes
4 tbsp unsalted butter (room temperature)
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1/3 cup whole milk
6 oz. sharp cheddar cheese, shredded (divided)
4 slices bacon, chopped and cooked until crisp
1/2 cup sour cream
1/4 cup fresh chives, minced (plus more for garnish)

INSTRUCTIONS

Prep

Preheat the oven and prepare your baking dish with a layer of butter.

Steam

Cook the potato cubes in a steamer until they’re tender enough for mashing.

Mash

Combine the steamed potatoes with butter, seasonings, milk, cheese, bacon, sour cream, and chives for a creamy mixture.

Assemble

Place the potato mixture in the baking dish and sprinkle with the rest of the cheese.

Bake

Heat the dish in the oven until the cheese is bubbly and golden.

Serve

Garnish with chives and enjoy your delicious creation!

Devour!

FAQs & Tips

How do I store twice-baked mashed potatoes?

Let them cool completely then store them in an airtight container in the fridge for up to five days. You can also freeze them for up to three months. When it’s time to dine once more, warm them back up in the oven; you can even do so from frozen.

Why are my mashed potatoes gummy?

Sounds like you overworked them. Doing so releases too much starch within the potato and makes for a texture that can only be described as gummy. Also, don’t add too much liquid. Do so in small amounts.

Do I need to peel the potatoes first?

This is a matter of preference. If you like the texture change that the skin can provide, then by all means, leave the skin intact. If you’re all about creaminess, skin ’em.

What’s the best way to mash potatoes?

I suppose the ‘best’ way is the one that delivers smooth potatoes with the least amount of effort. I use a hand-held electric blender; it offers me the most control and doesn’t require a ton of elbow grease. You can also use a blender or a food processor. They should do a fine job, though I wouldn’t say either is a traditional option. Last, if you missed your workout for the day, you can go old school and use a manual masher.

Can I make them dairy-free?

You can, but rather than simply do away with the dairy ingredients, you should replace them with vegan butter, almond milk, and dairy-free cheese and sour cream.

Serving Suggestions

Rather than tell you what you can serve with these potatoes, I thought it would be more fun going over all the toppings that you should consider. Onions (both crispy and caramelized), roasted garlic cloves (spread out on top), sundried tomatoes (I usually just chop up those you can buy in a jar), toasted nuts (chopped walnuts, pecans, or almonds), or even a little truffle oil. If you want to make this a more substantial side, you can serve them with grilled vegetables (bell peppers, zucchini, eggplant, or asparagus). And if you want more cheese (or replace the cheddar), use crumbled feta or blue cheese.

Twice-Baked Mashed Potatoes

Double the baking, double the flavor! That’s the motto of this recipe for Twice-Baked Mashed Potatoes, made with creamy Yukon Golds, gooey cheese, and crispy bacon.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 262kcal

Author FoodFaithFitness

Ingredients

2 1/2 lb. Yukon Gold Potatoes cut into 1-inch cubes
4 tbsp unsalted butter room temperature
1 tsp kosher salt
1/8 tsp freshly ground black pepper
1/3 cup whole milk
6 oz. sharp cheddar cheese shredded (divided)
4 slices bacon chopped and cooked until crisp
1/2 cup sour cream
1/4 cup fresh chives minced (plus more for garnish)

Instructions

Preheat your oven to 350°F and lightly butter a 2-quart rectangular baking dish.
Steam the potato cubes in a large steamer basket over boiling water until they are very tender (about 25 to 30 minutes).
In a large bowl, mash the steamed potatoes with butter, salt, and pepper until nearly smooth. Gradually mix in the milk, half of the shredded cheese, crisp bacon, sour cream, and chives until well combined.
Transfer the potato mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheese.
Bake in the preheated oven for 35-40 minutes. The cheese should be melted and the potatoes heated through. Garnish with additional chives before serving.
DEVOUR!