Twice Baked Mashed Potatoes

Mashed potatoes are frequent visitors to our dinner table in the winter. Warm and comforting, these Twice Baked Mashed Potatoes are a delicious side dish for any family dinner.

These potatoes are a favorite in my home. They can be made well in advance and with their silky texture and crispy crust, they are a crowd pleaser.

More luxurious than everyday mashed potatoes with a silky texture and crunchy crust, Twice Baked Baked Potatoes are a beautiful addition to any table.

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Twice Baked Mashed Potatoes

The crispy top and silky texture of these twice baked mashed potatoes will have your family asking for them again and again.

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Course

Side Dishes

Prep Time

30 minutes

Cook Time

40-45 minutes

Passive Time

60 minutes

Servings

servings MetricUS Imperial

Ingredients

• 6 cups potatoes peeled russet or red potatoes with skins, cleaned and cubed
• 2 tbsp salt
• 4-5 leeks use white to light green part only, cleaned and cut into 3" pieces
• 8 tbsp butter unsalted
• 1/2 cup heavy whipping cream
• 8 oz cream cheese regular, full fat, cut into small cubes
• 2 tsp dill fresh, finely chopped

Course Side Dishes Prep Time 30 minutes Cook Time 40-45 minutes Passive Time 60 minutes Servings servings MetricUS Imperial Ingredients 6 cups potatoes peeled russet or red potatoes with skins, cleaned and cubed 2 tbsp salt 4-5 leeks use white to light green part only, cleaned and cut into 3" pieces 8 tbsp butter unsalted 1/2 cup heavy whipping cream 8 oz cream cheese regular, full fat, cut into small cubes 2 tsp dill fresh, finely chopped

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Instructions

1. Place potatoes in a large pot and cover with enough room temperature water to cover. Add salt to water.
2. Bring to a boil and boil potatoes until they are fork tender.
3. While potatoes are boiling, place butter and leeks in a sauce pan. On low heat, melt the butter, stirring occasionally to cover the leeks with butter.
4. Continue heating on low until the leeks become soft. Remove leeks and reserve for another use.
5. Add heavy cream and cream cheese to the butter, stirring until the cream is heated through and the cream cheese has melted.
6. When potatoes are fork tender, drain potatoes in a colander and then return to the hot pot to dry any remaining moisture off the potatoes.
7. Transfer potatoes to a very large bowl and gently mash using a potato ricer or masher.
8. Add butter mixture and dill to potatoes and gently combine.
9. Spray a 9" ceramic pie plate or casserole with cooking spray then spoon potatoes into dish.
10. Gently press the back of a spoon into the potatoes and pull up to create peaks across the top.
11. If making in advance, allow potatoes to cool completely. Wrap securely with plastic wrap and refrigerate until needed.
12. To twice bake: remove dish from refrigerator, remove plastic wrap and allow dish to come to room temperature - approximately one hour.
13. Bake in a 350 degree oven for approximately 40-45 minutes or until the potatoes rise and the edges and peaks turn golden brown.

Recipe Notes

This Twice Baked Mashed Potatoes recipe is gluten free and vegetarian.

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Renee Lumbreras