Your Thanksgiving dinner table isn't complete without a dish of creamy mashed potatoes, and these Twice Baked Mashed Potatoes are the only mashed potatoes that you need! Made from tender russet potatoes, they're just like the classic twice baked potatoes that you know and love, except made way simpler and easier. No twice-baking here! If you're looking for a dish that is sure to impress your friends and family, this is it.
Equipment
- Large Pot a large pot or dutch oven makes it easy to boil the potatoes.
- 8x8 Baking Dish a glass baking dish is perfect for making this recipe!
Ingredients
- 3 Pounds Russet Potatoes scrubbed clean with the skins roughly peeled
- 8 Slices Bacon cooked and chopped
- 4 Ounces Cream Cheese
- 3 Tablespoons Unsalted Butter
- ½ Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
- ¾ Cup Half & Half or substitute whole milk or a dairy-free alternative
- 1 Cup Sharp Cheddar Cheese grated
- 1 Bunch Chives this is approximately 1/2 cup
Instructions
- To make these potatoes, start by preheating your oven to 400 F.
- Next, line a baking sheet with parchment paper and line the bacon up across it in a single layer.
- Transfer the tray into the oven and allow it to bake for 18-20 minutes, or until it's golden and crispy. Once it's done, remove it from the oven and allow it to cool before chopping it into pieces.
- While the bacon is in the oven, prepare the potatoes. Clean and scrub the potatoes well and use a peeler to roughly peel them, leaving some of the skin on.
- Heat a large pot of water, on the stove, over high heat.
- Once the water is boiling, add in the potatoes and turn the heat down to medium. Allow the potatoes to cook until they're fork-tender - this should take approximately 25 minutes. You don't want the potatoes to be mushy, so be sure to keep an eye on them.
- Once the potatoes are tender, drain the water from them and return the potatoes to the pot.
- Use a potato masher to mash the potatoes into rough chunks. Then, add in the cream cheese, butter, sea salt, ground black pepper, and half & half (or milk of choice) and mash until there are no large chunks and the ingredients are fully combined.
- Once the potatoes are mashed, transfer the mixture to an 8x8 baking dish and use a spatula to smooth it out in an even layer.
- Sprinkle the shredded cheese and bacon evenly across the top.
- Transfer the dish into the oven and allow it to bake for 20-25 minutes, or until the cheese is melted and bubble.
- Once the potatoes are done, remove them from the oven. Garnish with chopped chives, then serve and enjoy!
Calories: 270kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 338mg | Potassium: 626mg | Fiber: 2g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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