Twice Baked Mashed Potatoes

Ingredients

• 1.13 kg (2 1/2 pounds)Yukon Gold potatoes, cut into 2.5 cm (1-inch) cubes
• 57 g (4 tablespoons)butter, ideally at room temperature
• 1 teaspoonkosher salt
• 1/8 teaspoonfreshly ground black pepper
• 80 ml (1/3 cup)whole milk
• 170 g (6 ounces), dividedshredded sharp cheddar cheese
• 4thick bacon strips, chopped and cooked until crisp
• 120 ml (1/2 cup)sour cream
• 60 ml (1/4 cup), plus more for garnishminced fresh chives

Instructions

1. 1

   Butter the dish

   Butter a 2-quart rectangular baking dish.

2. 2

   Steam the potatoes

   Set the raw potato cubes in a large steamer basket over boiling water. Cover and steam for 25–30 minutes, until very tender.

3. 3

   Heat the oven

   When the potatoes are nearly tender, preheat the oven to 175°C (350°F).

4. 4

   Mash the mixture

   Put the tender potatoes in a large bowl. Add the butter, salt and pepper, then mash with a handheld masher until nearly smooth. Add the milk, half the cheese, bacon, sour cream and chives, and mash until smooth.

5. 5

   Bake and serve

   Spoon the potato mixture into the prepared dish and scatter the remaining cheese over the top. Bake uncovered for 35–40 minutes, until the filling is heated through and the cheese has melted. Serve hot.

What are twice-baked mashed potatoes?

This American steakhouse-style side takes the flavours associated with a loaded baked potato and folds them into mashed potatoes. The mixture is baked a second time in a dish, with cheddar on top.

Here, Yukon Gold potatoes give the mash a naturally buttery character, while sour cream, bacon and chives add tang, savouriness and freshness. It is a fitting side for a holiday meal, but works just as well alongside a roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 10g protein, 19g carbs, 16g fat.

The potatoes provide most of the carbohydrates, while butter, sour cream, cheddar and bacon contribute much of the fat; the cheese and bacon also supply protein. Balance a serving with a green vegetable or salad, and choose a leaner main if the rest of the meal is rich.

Choosing the potatoes

Yukon Golds: these potatoes mash into a creamy, rich-tasting base. Cut them into evenly sized 2.5 cm cubes so they steam at a similar rate.

Tenderness: steam the cubes until a knife or fork slides through easily. Firm centres can leave the finished mash lumpy.

Building flavour

Cheddar: sharp cheese brings a more pronounced flavour than a mild cheddar. Dividing it lets some melt into the mash and the rest form a cheesy top.

Bacon and chives: crisp bacon adds salty crunch, while fresh chives give the rich mixture a mild onion note. Keep extra chives for the garnish.

Getting a smooth mash

Butter first: mash the hot potatoes with the butter, salt and pepper before adding the other ingredients. This gives you a chance to break down the potato pieces before stirring in the dairy and additions.

Finish gently: use the handheld masher until the mixture is smooth, but avoid prolonged mashing. Add the milk, sour cream, cheese, bacon and chives only after the potatoes are nearly smooth.

Checking the bake

Oven cue: bake uncovered at 175°C (350°F) until the filling is heated through and the cheese on top has melted. The method gives a baking time of 35–40 minutes.

Timing: the full process takes longer than the stated 50-minute total once steaming and baking are added together. Allow for both stages when planning the meal, and serve the potatoes hot.

Serving ideas

Pairing: serve these potatoes with roast beef, steak or another main that suits a rich, cheesy side. A green vegetable or crisp salad can bring contrast to the plate.

Finish: scatter a little extra chive over the top just before serving. The dish is substantial, so it can take the place of another starchy side.

Recipe notes & tips

• Cut the potatoes into similar-sized cubes for more even steaming.
• Cook the bacon until crisp before adding it so it retains some texture in the mash.
• Use room-temperature butter so it blends readily into the hot potatoes.
• Keep the baking dish uncovered so the cheese can melt directly on top.
• Hold back some chives to garnish the dish just before serving.

Variations

• Extra chives: stir more minced chives into the mash for a stronger fresh, savoury note.
• Smoky cheddar: replace some or all of the sharp cheddar with smoked cheddar.
• More pepper: add extra freshly ground black pepper to the mash for a warmer finish.
• Crispier topping: reserve a little extra cooked bacon and scatter it over the cheese before baking.
• Milder version: use a milder cheddar in place of sharp cheddar.

Common mistakes to avoid

• Undercooked potatoes: steam until very tender so they mash without firm pieces.
• Uneven cubes: cut the potatoes to a similar size to help them cook at the same pace.
• Lumpy mash: break down the potatoes with the masher before adding the other ingredients.
• Soft bacon: cook the bacon until crisp before mixing it into the potatoes.
• Rushed timing: allow for the full steaming and baking times, which together exceed the stated 50 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven-safe dish at 175°C (350°F) until piping hot, or warm individual portions in the microwave.

Frequently asked questions