Twice Baked Mashed Potatoes
A riff on the classic steakhouse side that's perfect for your holiday table!
Servings: 8 people
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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 350˚ for 40-45 minutes.
Nutrition
Calories: 255kcal | Carbohydrates: 19g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 506mg | Potassium: 640mg | Fiber: 4g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 17mg | Calcium: 225mg | Iron: 5mg
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