Twice Baked Mashed Potatoes is a much easier twist on twice baked potatoes. Basically, you’re making mashed potatoes and then giving them the flavors of twice baked potatoes. While these may not technically be twice backed, they are cooked a couple of times. Maybe that counts. This is a great potato dish to serve for a holiday party or your next family dinner. It is even easy enough for weeknights.
Ingredients
I use Yucon Gold potatoes. I believe they do make a difference to the flavor profile of this dish.
There are two ways to make the mashed potato part. One way is to peel, boil, and mash the potatoes. The other way is to bake or microwave the potatoes in their skins, slice them in half the other way, and press them through a potato ricer. I use a potato ricer. It really is a great kitchen too! If you love mashed potatoes, this is a great help. Here is a link on how to use a Potatoe Ricer. It explains how you can make mashed potatoes without peeling any potatoes. How cool is that?!
Mashed potatoes need the dairy goodness of butter, milk and sour cream. The light versions work with this recipe. Use what works for your family.
I have an All-Purpose Seasoning that I use to add to the flavor as well. It’s a blend of kosher salt, marjoram, seasoned garlic salt, and onion flakes plus, some others.
Once the potatoes, dairy items, and seasoning are mix together the potatoes can go into an 8×8 inch baking pan.
The topping is cheddar cheese and bacon bits. You can sprinkle on parsley flakes or cut chives. I totally cheat on the cheese and buy the shredded cheese and for the bacon I buy the already cooked and crumbled bacon.
Cooking
Since the potatoes were previously cooked, they should still be slightly warm yet. This is why they do not need much time in the oven. The oven reheats it a little but it is mainly to melt the cheese and warm the bacon pieces. Tenting it loosely with aluminum foil helps prevent the cheese from getting too dark and over cook, while allowing for air flow, so the bacon gets a little crisp and not soggy on top.
Serving
Twice Baked Mashed Potatoes pairs up deliciously with any meat. It tastes wonderful with Honey BBQ Pork Chops, Teriyaki Pork Chops (Coming soon!), or with Marinaded Steak Cubes. For a vegetable side dish, I would serve Cranberry Almond Green Beans. The dessert would be Chocolate Covered Strawberry Dessert. Mmmmm, that sounds so good.
Happy Cooking!
Twice Baked Mashed Potoates
Equipment
- 1 Medium Saucepan pr a Potatoe Ricer
- 1 Cutting board
- 1 Knife
- 1 Peeler, optional
- 1 Medium sized bowl
- 1 8x8 Baking Pan
Ingredients
- 4 medium Potatoes
- 4 tbsp Butter
- ⅓ cup Sour Cream
- ¼ cup Milk
- 1 tsp All-purpose seasoning
- ⅔ cup Cheddar Cheese
- ¼ cup Bacon Bits
- 1 Parsley or Chives Optional
Instructions
- Preheat the oven to 350 degrees.
- Prepare your mashed potatoes. You can bake or microwave the potatoes in their skins and press them through a potato ricer, or peel and boil them in a medium saucepan then mash them.
- Put your mashed potatoes in a medium sized pan or bowl. Add the butter, milk, all-purpose seasoning, and sour cream. Stir well.
- Grease an 8x8 baking pan.
- Add your mashed potatoes to the 8x8 baking pan. Spread them out.
- Top with the shredded cheese and bacon bits.
- Loosely tent with aluminum foil. Bake for 10 minutes or until warm enough to eat.
