These Twice Baked Mashed Potatoes take classic mashed potatoes to the next level with crispy bacon, sharp cheddar, and a creamy, buttery base. This rich and indulgent side dish is perfect for holidays, potlucks, or any night you want something extra special.
Table of Contents
The broth-infused cooking liquid is a favorite way to easily add extra flavor without fuss. Topped with smoky crispy bacon and melted sharp cheddar, what more could you want? A garnish of fresh chives adds a pop of color and a mild onion flavor that ties everything together.
Mashed potatoes are the ultimate comfort food, whether you keep things simple, experiment with different flavor profiles, opt for alternative cooking methods, or switch to sweet potatoes instead. This twice baked version adds a savory, cheesy twist that makes them a standout on any table.
Ingredient notes
- Russet potatoes – Russet potatoes are a great option for mashed potatoes because of their high starch content for ultra fluffy texture. I prefer peeling russet potatoes before cooking them for a smooth texture as they have a thicker skin, although you could leave the skin on for a more rustic texture.
- Chicken broth – The broth will impart a flavor to the potatoes from the outset and give you that extra flavor that mashed potatoes can sometimes lack. Vegetable broth can be used instead.
- Kosher salt – Enhances all the flavors of the mashed potatoes. Add to taste.
- Whole milk – Adds creaminess and helps create a smooth texture.
- Unsalted butter – Provides richness and a silky consistency. Salted butter can be used, but then you’ll need to adjust the salt added to the chicken broth mixture.
- Black pepper – Balances the richness with a subtle heat. Add to taste.
- Bacon – Adds a smoky, crispy texture and savory flavor throughout the dish and on top.
- Sharp cheddar cheese – Provides a bold, melty, and cheesy topping. Feel free to use another shredded cheese like Gouda or Gruyère.
- Chives – Fresh garnish for a pop of color and mild onion flavor.
How to make them
Step 1
Cook the bacon
- Preheat your oven to 375 degrees F and slice the bacon into small pieces.
- Transfer the bacon to a cold skillet, set to medium heat.
- Cook until crispy, then transfer to a paper towel-lined plate to drain. Set aside.
Step 2
Boil the potatoes
- While the bacon cooks, peel and cube the potatoes.
- Add them to a large pot with the chicken broth, then add enough water to fully submerge the potatoes and season with the salt.
- Bring to a rolling boil, followed by a gentle simmer.
- Cook uncovered for 10-12 minutes, or until the potatoes are completely fork-tender and crumble easily.
Step 3
Combine the milk + butter
- While the potatoes cook, warm the milk and butter in a small saucepan over low heat until the butter is melted.
- Keep the milky mixture warm but do not boil!
Step 4
Mash the potatoes
- Drain the potatoes in a colander and immediately transfer them back to the large pot.
- Mash the potatoes with a potato masher or electric mixer until smooth.
- Add the warm milk-butter mixture, black pepper, half of the shredded cheese, and half of the cooked bacon.
- Stir until the potato mixture is smooth and all ingredients are well combined.
Step 5
Assemble, bake and serve
- Transfer the mashed potato mixture to a 9×12-inch baking dish and smooth it into an even layer with a spatula.
- Sprinkle the remaining cheese and bacon over the top.
- Bake for 15–20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped chives and enjoy while still warm!
Ways To Transform Regular Mashed Potatoes
Elevate plain mashed potatoes with bold, savory depth when you combine them with readily available pantry staples, like I’ve done with crispy bacon and sharp cheddar.
Here are a few other ways to easily upgrade plain mashed potatoes:
- Garlic Miso Mashed Potatoes: Miso paste and roasted garlic combine forces to provide incredible umami flavor in this mashed potatoes recipe.
- Garlic Goat Cheese Mashed Potatoes: For a rich and cheesy flavor, add creamy goat cheese, sour cream, and Parmesan cheese to your fluffy mashed potatoes.
- Brown Butter Mashed Potatoes: A simple technique of browning the butter instantly adds nutty and caramelized depth!
Tips and tricks
- Cut the potatoes into uniform-sized cubes for even cooking.
- Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
- Cook the bacon in a cold skillet and bring the heat up slowly. This renders the fat gradually and results in crispier bacon.
- Reserve half of the bacon and cheese for the topping so every bite gets a golden, bubbly finish.
- Keep a close watch on the potatoes as they simmer. Overcooked potatoes can become waterlogged and lose their fluffy texture.
- Cooking potatoes in broth provides additional savory flavor to your mashed potatoes which you wouldn’t achieve by just boiling them in water.
Variations
Customize your twice baked mashed potatoes with these quick and easy ingredient swaps and additions:
- Cheesy variations – Mix in your favorite shredded cheese. I’ve used sharp cheddar cheese, but you could use Gouda, Gruyère, or Parmesan.
- Extra creaminess – Swap half-and-half or heavy cream for the milk.
- Garlicky mashed potatoes – Sauté minced garlic in the butter before combining with the milk for added depth of flavor or add in some roasted garlic before mashing the potatoes.
- Herb-infused – If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe as a garnish or mixed into the mashed potato mixture.
- Kind of potatoes – I’ve used peeled Russet potatoes for these twice baked mashed potatoes, but you could use Yukon Gold potatoes instead, if you prefer.
- Peeled versus unpeeled – For ultra smooth mash, peel the potatoes before cooking. Leave the skins on if you want added texture and a rustic finish.
Serving suggestions
Indulge in the smoky, cheesy depth of twice baked mashed potatoes as a tasty and sophisticated side dish to an array of hearty and comforting main meals. Here are my top picks:
Storing
- Store leftover twice baked mashed potatoes in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, bake them covered with tin foil at 350 degrees F for 20-30 minutes, stirring halfway through and mixing in a splash of milk, if needed.
- To reheat in the microwave, cover the mashed potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
Erin’s wine pairings for twice baked mashed potatoes
Enhance the smoky, cheesy richness of twice baked mashed potatoes with the perfect glass of wine. These are my favorite recommendations:
- A dry Riesling, with its hint of sweetness and rich acidity, is a great match for all varieties of creamy mashed potatoes.
- If you prefer something light and crisp, Pinot Grigio is a lovely choice.
- Chardonnay with its subtle oak and buttery undertones reflects the richness of the butter and cheese in the mashed potatoes without it being overpowering.
- For red wine lovers, Pinot Noir with earthy undertones and soft tannins will add a lovely contrast while still allowing the bacon and cheddar in these mashed potatoes to shine.
More mashed potato recipes
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Full Recipe
Twice Baked Mashed Potatoes
These Twice Baked Mashed Potatoes take classic mashed potatoes to the next level with crispy bacon, sharp cheddar, and a creamy, buttery base. This rich and indulgent side dish is perfect for holidays, potlucks, or any night you want something extra special.
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Serves 8 people
Ingredients
- 3 pounds russet potatoes (about 6 medium potatoes)
- 2 cups chicken broth
- 2 Tablespoons kosher salt
- 1 1/2 cups milk
- 6 Tablespoons butter (unsalted)
- 1/2 teaspoon black pepper
- 6 slices bacon
- 1 cup sharp cheddar cheese (grated)
- Chives (for topping)
Instructions
- Preheat your oven to 375-degrees.
- Cut the 6 slices bacon into small pieces. Place the bacon in a cold skillet and heat to medium. Crisp the bacon, and drain on paper towels. Set aside.
- Meanwhile, peel the 3 pounds russet potatoes and cut into 1-inch cubes. Place them in a large pot with 2 cups chicken broth. Add enough water to cover the potatoes and add 2 Tablespoons kosher salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
- Meanwhile, heat the 1 1/2 cups milk and 6 Tablespoons butter in a small saucepan, until the butter is melted. Keep warm.
- Drain the potatoes then add them back to the large pot. Mash potatoes with a potato masher or electric mixer. Add in milk/butter mixture, 1/2 teaspoon black pepper, ½ cup cheese, and half the bacon. Stir until potato mixture is smooth and ingredients are well combined.
- Transfer the mixture to an 9×12” baking dish and use a spatula to smooth it out in an even layer.
- Sprinkle with the remaining cheese and bacon.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped chives and enjoy.
Notes
Storing
- Store leftover twice baked mashed potatoes in an airtight container in the fridge for up to 5 days.
- To reheat in the oven, bake them covered with tin foil at 350 degrees F for 20-30 minutes, stirring halfway through and mixing in a splash of milk, if needed.
- To reheat in the microwave, cover the mashed potatoes with plastic wrap, and poke about 5 holes in the plastic wrap. Microwave at 75% power for about 12 minutes, stirring halfway through.
- Cut the potatoes into uniform-sized cubes for even cooking.
- Don’t overmix or overwork the potatoes. You want to mix them enough to remove the lumps and add a little air, but stop mixing once they are fluffy.
- Cook the bacon in a cold skillet and bring the heat up slowly. This renders the fat gradually and results in crispier bacon.
- Reserve half of the bacon and cheese for the topping so every bite gets a golden, bubbly finish.
- Keep a close watch on the potatoes as they simmer. Overcooked potatoes can become waterlogged and lose their fluffy texture.
- Cooking potatoes in broth provides additional savory flavor to your mashed potatoes which you wouldn’t achieve by just boiling them in water.
- Cheesy variations – Mix in your favorite shredded cheese. I’ve used sharp cheddar cheese, but you could use Gouda, Gruyère, or Parmesan.
- Extra creaminess – Swap half-and-half or heavy cream for the milk.
- Garlicky mashed potatoes – Sauté minced garlic in the butter before combining with the milk for added depth of flavor or add in some roasted garlic before mashing the potatoes.
- Herb-infused – If you don’t have fresh chives or just want extra herb flavor, you can use rosemary, parsley, sage, or thyme in this recipe as a garnish or mixed into the mashed potato mixture.
- Kind of potatoes – I’ve used peeled Russet potatoes for these twice baked mashed potatoes, but you could use Yukon Gold potatoes instead, if you prefer.
- Peeled versus unpeeled – For ultra smooth mash, peel the potatoes before cooking. Leave the skins on if you want added texture and a rustic finish.
Nutrition
Calories: 367kcal | Carbohydrates: 34g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 2257mg | Potassium: 837mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 10mg | Calcium: 186mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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