Twice Baked Mashed Potatoes

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Calories: 367kcal

Author: Platings and Pairings

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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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 9x12” 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.

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

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.

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