Twice-Baked Mashed Potatoes

Flavor-packed with creamy goodness from sour cream, smokiness from bacon, and loaded up with whatever you want. Ramp up your holiday sides with a decadent twist. Or create a memorable regular weeknight meal just to tell your family you love them.

Course Side

Cuisine American

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 275kcal

Author Imma

Ingredients

2-3 baking potatoes (about a pound)
1 head garlic, roasted
1 sprig thyme
1 teaspoon (5ml) olive oil
2 tablespoons (30g) sour cream
3 tablespoons (45g) cream cheese
2-3 tablespoons (42g) butter, softened
¼ cup (60ml) milk, adjust to the desired thickness
salt and pepper to taste

Optional Add-Ins

chives
green onions, diced
cheddar cheese, grated
bacon (cooked and crumbled or bacon bits)

Instructions

Preheat oven to 400℉ (205℃).
Line your baking sheet with parchment paper or foil for easier cleanup, then place the potatoes on the baking sheet. Spray or rub them with oil.
Then cut the top ¼-½" off a whole garlic head, exposing every clove.
Place the head of garlic on foil paper together with the thyme. Drizzle it with about a teaspoon of olive oil. Wrap it up, place it in the oven with the potatoes, and roast for 30 minutes or more.
Remove the garlic from the oven and leave the potatoes for another 30 minutes. The garlic cloves should be soft, fragrant, and golden. Discard the thyme, let the garlic cool, and then squeeze the individual cloves out of the skin.
After the potatoes bake for about an hour, they should be soft and cooked through. Let them cool for about 5 minutes.
Carefully slice potatoes in half lengthwise. Gently scoop the insides out with a spoon without destroying the skin.
Run the potatoes and garlic through a ricer into a large mixing bowl or mash them with a potato masher. Add the sour cream, cream cheese, butter, and milk and mix well. Season to taste with salt and pepper. Adjust the texture with more milk as desired.
Add optional ingredients like green onions, chives, and cheddar cheese.
Mix well and spoon the mashed potatoes back into the potato skins. You may have to pile high because mashed potatoes take up more room.
Top each potato with your choice of grated cheese and bake until the potatoes heat through (15-20 minutes).
Remove from the oven and garnish with minced parsley and chives. Or serve the toppings on the side so everyone can customize their own potato.

Notes

Any non-waxy potatoes work fine, but I prefer Russets.
Add more cheese to your heart's desire. Strongly flavored cheeses, like Gruyere, Fontina, sharp cheddar, and Swiss, go well with potatoes.
Use leftover cooked potatoes to save time. I always bake extra, let them cool completely, then prep them according to the recipe. They last in the fridge for a day or two, and they're a quick and tasty lunch when I'm in a rush.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition