Twice Baked Mashed Potatoes
Creamy Twice Baked Mashed Potatoes are loaded with cheddar, bacon, and a buttery breadcrumb topping! The ultimate comforting side dish!
Equipment
- Large Pot
- 9x13 Baking Dish OR Casserole Dish
- Baking Sheet
Ingredients
- 6 pcs Bacon
- 4 lbs Yukon Gold or Russet Potatoes
- 1 tbsp Chicken Bouillon Paste
- 4 tbsp Salted Butter, (1/2 stick)
- 4 cloves Garlic, (diced)
- 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Seasoned Salt, (more or less as desired)
- 1 tsp Black Pepper
- 1/2 cup Heavy Cream
- 8 oz French Onion Dip, (or sour cream)
- 2 cups Cheddar Cheese, (shredded, more for topping)
- 1/2 cup Parmesan Cheese
- 1/2 cup Fresh Chives, (diced)
Breadcrumb Topping
- 4 tbsp Salted Butter
- 1 cup Panko Breadcrumbs
Instructions
- Preheat the oven to 375 degrees F. Place bacon strips onto a wire rack on top of a baking sheet and bake until crispy, about 15-20 minutes. Remove from the oven, blot with a paper towel. Allow the bacon to cool and then crunch into small pieces to form bacon bits. 6 pcs Bacon
- Peel the potato skins and cut into large chunks. (optional, if you prefer to leave the skin on, you can) 4 lbs Yukon Gold or Russet Potatoes
- In a large pot, add water (enough to cover the potatoes) and chicken bouillon paste. Whisk together until smooth, then place potatoes into the water and bring to a boil. Boil until fork tender, about 20 minutes. Drain and place into a large bowl. 1 tbsp Chicken Bouillon Paste
- Mash the potatoes with a potato masher, then add 4 tbsp butter, diced garlic, garlic powder, onion powder, seasoned salt, black pepper, heavy cream, French onion dip, cheddar cheese, parmesan cheese, half of the bacon bits, and half of the chopped chives (or chopped green onions). Mix together until smooth and creamy. 4 tbsp Salted Butter 4 cloves Garlic 1/2 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Seasoned Salt 1 tsp Black Pepper 1/2 cup Heavy Cream 8 oz French Onion Dip 2 cups Cheddar Cheese 1/2 cup Parmesan Cheese 1/2 cup Fresh Chives
- Make the breadcrumb topping by adding 4 tbsp of butter to a skillet over medium heat. Once melted, add in the breadcrumbs and toast until golden brown, about 5-7 minutes. Remove from heat once slightly browned, be careful not to burn. 4 tbsp Salted Butter 1 cup Panko Breadcrumbs
- Add the mashed potato mixture to a 9x13 baking dish or casserole dish and top with breadcrumbs and remaining cheese. Cover with aluminum foil and bake in the oven for 20-25 minutes, until bubbly and the cheese is melted.
- Remove the foil and Broil for 2-3 minutes for a nice golden crust, then remove and top with the remaining crispy bacon bits and chopped fresh chives.
Notes
- Use starchy potatoes! Russets or Yukon Golds give you the creamiest texture. If you want a bit more structure, leave some skin on for rustic vibes.
- Fully drain the potatoes. After boiling, let them steam-dry in the pot for a minute or two—excess water makes mashed potatoes gummy.
- Mash gently! Over-mixing = gluey potatoes. Mash just until creamy and fold in the cheeses and dip with a spatula.
- Don’t skimp on salt. Potatoes drink up seasoning! Taste after mixing and adjust before baking.
- Do not use a food processor to blend the potatoes! This makes them super gluey and gummy. A potato masher works just fine.
Nutrition
Calories: 359kcal, Carbohydrates: 30g, Protein: 10g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 859mg, Potassium: 677mg, Fiber: 2g, Sugar: 3g, Vitamin A: 679IU, Vitamin C: 10mg, Calcium: 242mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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