So nice, we baked it twice! Bring these delicious, creamy Twice-Baked Mashed Potatoes to your next potluck, holiday gathering, or family dinner.
Potatoes are one of the most versatile foods on the planet, in my opinion. You can bake, steam, roast, boil, mash, whip, fry, or even freeze-dry them—and they’re delicious in every form. My favorite form, however, is twice-baked and loaded with all the good stuff.
Twice-baked mashed potatoes have become a holiday tradition in my family. In fact, this dish might be more important than the main dish at my house. If somehow my mom and I forgot to cook the main dish, it probably wouldn’t be that big of a deal, and the family would forgive it. But if this rich potato side were absent from our Christmas dinner table, folks would get upset, and there might be a protest.
This twice-baked mashed potatoes recipe is an excellent rendition of our holiday favorite, and it’s loaded with everything crucial to a great baked potato: cheese, sour cream, bacon, chives, and butter. It’s just the right mix of fluffy and creamy, and it’s decadent like a potato casserole ought to be. Skip the gravy; this side doesn’t need any.
Are Twice-Baked Mashed Potatoes Healthy?
Twice-baked mashed potatoes are not particularly healthy. This dish contains lots of cheese, sour cream, butter, and bacon, so you’ll want to enjoy it in moderation. There are some upsides to this recipe, though: the potatoes add lots of potassium per serving, and the dairy adds some vitamin A and calcium to the dish.
To make these potatoes a bit healthier, you could use low-fat cheese, turkey bacon, and low-fat sour cream. You could also make this dish dairy-free by using non-dairy cheese, vegan sour cream and butter, and your favorite non-dairy milk. Vegan bacon is a good substitute for regular bacon.
All The Mix-Ins
Just like a baked potato or regular mashed potatoes, these twice-baked mashed potatoes have quite a few options for tasty additions. Don’t stop at bacon, sour cream, cheddar, and chives; load it up with flavor!
- Onions: Try both caramelized onions and crispy fried onions you can buy at the store.
- Roasted garlic cloves: Oven-Roasted Garlic can be mashed and spread on top of the potatoes.
- Sun-dried tomatoes: These can be purchased by the jar at most grocery stores.
- Truffle oil: The truffle flavor is incredible with mashed potatoes. A little goes a long way!
- Crumbled feta or blue cheese: If you’re a cheesy person like me, try a combo of cheeses!
- Sautéed chopped mushrooms: Use any mushrooms you like, such as portobellos, white buttons, or porcinis.
- Wilted spinach: Perfect for those who want to see some green in everything they eat!
How Do I Store Leftovers?
Place completely-cooled potatoes in an airtight container in the fridge for 3-4 days. You can also freeze leftovers in freezer-safe containers for up to 3 months.
Serving Suggestions
Serve these decadent tubers with a poultry or beef entrée. For chicken, try this simple Juicy Grilled Chicken Breast recipe or this fabulous Quinoa-Crusted Chicken. Beef is a natural complement to any type of mashed potatoes, in my opinion, and I love these Beef Kabobs and these Air-Fryer Steak Bites. If you’ve omitted the bacon in the potatoes to keep things vegetarian, try this Crispy Baked Tofu as a main.
Lots of veggies pair well with twice-baked mashed potatoes, too. Sautéed Green Beans are a favorite of mine, as well as this Roasted Broccoli recipe!
Ingredients
- 2½ pounds Yukon Gold potatoes peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup whole milk
- 6 ounces sharp cheddar cheese shredded (divided)
- 4 slices bacon chopped and cooked until crisp
- ½ cup sour cream
- ¼ cup fresh chives minced (plus more for garnish)
Instructions
- Preheat your oven to 350°F and lightly grease 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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