Twice Baked Mashed Potatoes are creamy, cheesy, buttery, and studded with bacon and chives. They’re a decadent, delicious riff on the steakhouse classic. A welcome alternative to classic mashed potatoes on your holiday table and a crowd pleasing side dish any time of year.
When I make Twice Baked Potatoes, they’re overstuffed. Because the filling is what it’s all about, right? For every 4 people I plan to serve, I bake an extra potato for enough filling to pile high in the hollowed out skins. Recently that got me to thinking, “why not just make the filling?”
Not only are Twice Baked Mashed Potatoes spectacularly delicious, they’re even simpler to make than the classic. No baking potatoes or hollowing out their skins (so this is kind of a bait and switch title I realize 😉 ). And there’s no need to peel the potatoes if you use a thin-skinned variety like Yukon Gold, which happen to be perfect for mashing. They can also be made a few days in advance.
When it comes to cooking potatoes for mashing, steaming is the only way to go. It’s a strong statement I know, but once I discovered it, I’ll never go back to boiling. No more water logged potatoes from overcooking. It’s reliable and highly forgiving.
These are a great way to add something new to your holiday meals, when you’re not making my family favorite Cheesy Potatoes or lighter, but incredibly creamy Mashed Red Potatoes. And if you love potatoes for breakfast (like my extra crispy Breakfast Potatoes and Skillet Potatoes) leftover Twice Baked Mashed Potatoes are amazing, topped with a fried egg of course!
How to Make Twice Baked Mashed Potatoes
Step 1: Steam diced Yukon Gold potatoes until very tender, 25 to 30 minutes.
Step 2: Transfer tender potatoes to a large bowl and mash in butter, salt, and pepper with a potato masher.
Step 3: Add milk, half of cheese, bacon, sour cream, and chives; mash until smooth.
Step 4: Spread mashed potatoes into a buttered baking dish. Sprinkle with remaining cheese.
Step 5: Bake at 350˚F for 35 to 40 minutes, or until heated through and cheese has melted. Serve.
Twice Baked Mashed Potatoes Recipe Video
Twice Baked Mashed Potatoes
- 2 1/2 pounds Yukon Gold Potatoes cut into 1-inch cubes
- 4 tablespoons butter ideally at room temperature
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup whole milk
- 6 ounces shredded sharp cheddar cheese divided
- 4 thick bacon strips chopped and cooked until crisp
- 1/2 cup sour cream
- 1/4 cup minced fresh chives plus more for garnish
- Butter a 2-quart rectangular baking dish.
- Place raw potato cubes in a large steamer basket over boiling water. Cover and steam until very tender, 25 to 30 minutes.
- When potatoes are nearly tender, preheat oven to 350˚F. (see recipe note #1)
- Transfer tender potatoes to a large bowl. Add butter, salt, and pepper; mash until nearly smooth with a handheld masher. Add milk, half of the cheese, bacon, sour cream, and chives; mash until smooth.
- Scoop potato mixture into prepared baking dish; sprinkle with remaining cheese and bake, uncovered, until filling is heated through and cheese is melted, 35-40 minutes. Serve hot.
- You can make these ahead through spreading in the prepared baking dish. Let cool then cover and refrigerate. When ready to bake, top with remaining cheese and bake at 35˚ for 40-45 minutes.