Twice-Baked Mashed potatoes

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Double the baking, double the flavor! That’s the motto of this recipe for Twice-Baked Mashed Potatoes, made with creamy Yukon Golds, gooey cheese, and crispy bacon.

Mashed potatoes was one of the first recipes I learned. It’s a good starter dish. A ‘gateway’ side, if you will. It’s not overly complicated and it’s a step up on french fries. But, as with a lot of things in life, familiarity breeds contempt, and it wasn’t long until I started experimenting with other potato recipes. Roasted, scalloped. etc.

Recently, though, I’ve turned my attentions back to mashed potatoes. Now, instead of thinking of them as basic, I regard them as classic. What’s more, I’ve discovered new and exciting ways to prep them. As a result, they’ve re-established their place in my side-dish oeuvre.

One of those ways is this recipe for Twice-Baked Mashed Potatoes. Why are they called ‘Twice-Baked’? Well, that’s actually a misnomer, as they’re only baked once. HOWEVER, they are boiled and mashed first, which is where the name comes from. We don’t stop at merely mashing them; we add a slew of toppings like cheddar cheese and bacon then we put it in the oven to finish them off. I like to call it “giving them the jacket-potato treatment.” Catchy, huh.

Are Twice-Baked Mashed potatoes Healthy?

Potatoes contain vitamins and other nutrients, as well as a considerable amount of carbs (whether this is a good thing or bad thing I’ll leave up to you). The bacon provides protein while the cheese brings calcium. But given the amount of sodium, calories, and fat the side dish has overall, this is not something you should be making on the regular. In other words, enjoy in moderation. It is suitable for a gluten-free diet, but isn’t really suitable for any others without making wholesale changes.

Which Types of Potato Can I Use?

I recommend Yukon Golds because they are naturally creamy in texture and buttery in taste, making them the ideal spud to mash. If you don’t have access to Y.G.s, you can resort to others, which each have their own characteristics. Russets, for instance, aren’t as creamy as Yukon Golds but their starch will make them fluffy nonetheless. Red potatoes are waxier so they won’t be able to match the smoothness of the Yukon Golds—not a bad thing if you like mashed potatoes with a slightly chunky texture.

INGREDIENTS

• 2 1/2 lb. Yukon Gold potatoes, cut into 1-inch cubes
• 4 tbsp unsalted butter (room temperature)
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/3 cup whole milk
• 6 oz. sharp cheddar cheese, shredded (divided)
• 4 slices bacon, chopped and cooked until crisp
• 1/2 cup sour cream
• 1/4 cup fresh chives, minced (plus more for garnish)

INSTRUCTIONS

Prep

Preheat the oven and prepare your baking dish with a layer of butter.

Steam

Cook the potato cubes in a steamer until they’re tender enough for mashing.

Mash

Combine the steamed potatoes with butter, seasonings, milk, cheese, bacon, sour cream, and chives for a creamy mixture.

Assemble

Place the potato mixture in the baking dish and sprinkle with the rest of the cheese.

Bake

Heat the dish in the oven until the cheese is bubbly and golden.

Serve

Garnish with chives and enjoy your delicious creation!

Devour!

FAQs & Tips

Serving Suggestions

Rather than tell you what you can serve with these potatoes, I thought it would be more fun going over all the toppings that you should consider. Onions (both crispy and caramelized), roasted garlic cloves (spread out on top), sundried tomatoes (I usually just chop up those you can buy in a jar), toasted nuts (chopped walnuts, pecans, or almonds), or even a little truffle oil. If you want to make this a more substantial side, you can serve them with grilled vegetables (bell peppers, zucchini, eggplant, or asparagus). And if you want more cheese (or replace the cheddar), use crumbled feta or blue cheese.

Print

Twice-Baked Mashed Potatoes

Double the baking, double the flavor! That's the motto of this recipe for Twice-Baked Mashed Potatoes, made with creamy Yukon Golds, gooey cheese, and crispy bacon.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 262kcal

Author FoodFaithFitness

Ingredients

• 2 1/2 lb. Yukon Gold Potatoes cut into 1-inch cubes
• 4 tbsp unsalted butter room temperature
• 1 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/3 cup whole milk
• 6 oz. sharp cheddar cheese shredded (divided)
• 4 slices bacon chopped and cooked until crisp
• 1/2 cup sour cream
• 1/4 cup fresh chives minced (plus more for garnish)

Instructions

• Preheat your oven to 350°F and lightly butter a 2-quart rectangular baking dish.
• Steam the potato cubes in a large steamer basket over boiling water until they are very tender (about 25 to 30 minutes).
  
  
  
  
  
  
  
• In a large bowl, mash the steamed potatoes with butter, salt, and pepper until nearly smooth. Gradually mix in the milk, half of the shredded cheese, crisp bacon, sour cream, and chives until well combined.
  
  
  
  
  
  
  
• Transfer the potato mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheese.
  
  
  
  
  
  
  
• Bake in the preheated oven for 35-40 minutes. The cheese should be melted and the potatoes heated through. Garnish with additional chives before serving.
• DEVOUR!

Nutrition

Calories: 262kcal | Carbohydrates: 21g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 416mg | Potassium: 539mg | Fiber: 3g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 23mg | Calcium: 158mg | Iron: 1mg

The post Twice-Baked Mashed potatoes appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

Is garlic used in Thai cooking?

Thai cuisine often uses garlic. Garlic is commonly added to salads.

In Thailand, garlic can be chopped and fried along with ginger and shallots. You can also eat it with sticky rice.

The most common way to eat garlic is to chop it finely and mix it with chilli paste, salt, fish sauce, lime juice, and oil. This mixture is called "Nam Phrik" (namphrik). Nam phrik is often accompanied by grilled chicken or beef.

What is Thai cooking's most famous ingredient?

Two main ingredients are the heart of Thai cuisine: curry and rice. This is how you get an unforgettable flavor.

The combination is called "Khao Pad Krai" in Thailand. This means that when two simple foods are combined, they can become irresistible and delicious.

This is true for all aspects of life. You can achieve great success if you combine the right two ingredients - hard work and perseverance.

Like Khao Pad Krai, you can also succeed by combining the right ingredients: passion and purpose. Combine them and you will create something truly extraordinary.

If you find yourself craving Thai food, keep in mind that Thai food is more than rice and curry. Try out other ingredients and have fun!

Which Spices and Herbs are Best Served with Potatoes?

A potato makes a great side dish with almost any meat. You may be familiar with the many ways you can serve potatoes other than mashed.

These versatile veggies can be used as a side dish in many dishes. You may not know, but many spices and herbs can go well with potatoes.

These delicious recipes will spice up your next potato recipe.

What are the 7 Indian spices that you can use?

Indian spices is a collection Indian spices. They include coriander and turmeric as well as cardamom, cumin and coriander. Spices add flavour to dishes by blending natural ingredients like meats, vegetables and spices. Combining spices creates unique flavour profiles that make Indian food so special.

Cardamom has a pungent, sweet taste with hints o citrus and ginger. It's used in many dishes, including biryani and curries. Cumin has an earthy aroma and a rich, nutty flavour. It is commonly added to curries and meat dishes, as well as dals. Coriander's sweet, citrus aroma adds a subtle sweetness to dishes. It is commonly used to season vegetables, lentils, and other foods.

Turmeric's earthy flavour is enhanced by mustard, spices, pepper hints, and other spices. This spice is used in curries and other dishes. It has a golden color. Fenugreek has an earthy aroma, a slight bitter flavor, and earthy tones. It is often used to season meat dishes like kebabs and curries. Ginger is pungent and spicy with hints o citrus. It gives a great kick to soups, curries, and chutneys. Asafoetida (hing) has a pungent smell and strong flavor that substitutes onion and garlic in some recipes.

These spices produce unique flavors, which make Indian cooking distinctive.

What are some of the best Thai spices you can find?

Galangal (lemongrass), coriander, turmeric and cinnamon are the best Thai spice. Other good spices include clove, cardamom and black peppercorn as well as cloves, star anise and cloves.

Other valuable spices include bay leaves, curry, pandan, curry leaves. Kaffir lime leaves. Vanilla beans. Tamarind pods. Lemon grass. Basil.

What's the difference between cooking whole and with ground spices? Ground Spices?

There is no difference between cooking whole spices and with ground spices. All spices can be ground once they have been harvested. It doesn't make a difference in terms of quality.

The price difference is however significant. Whole spices can be more expensive due to the labor involved in their processing. But the flavour is well worth it.

If you purchase whole spices in bulk, you might get an additional discount. For example, you might receive a discount if you buy an entire bag of cinnamon sticks.

This is true for cloves, ginger and cardamom. This can help you save money on spices if you buy them in bulk.

Whole spices also last longer than ground spices. Ground spices lose their potency rapidly due to oxygenation.

However, the main reason we recommend whole spices is because they add character to recipes.

For instance, you can make a delicious curry with whole turmeric instead of ground turmeric. You can also use whole coriander to create a spice combination for chicken dishes.

Grinding spices takes time. It is sensible to purchase large quantities when buying whole spices. So that you don’t run out of spices, it’s a smart move.

What are the spices, condiments and seasonings Thailand uses in its dishes?

Thai cuisine is a combination of influences from all over Asia. Its roots are found in India and China, as well as Southeast Asia.

Freshness is the most important ingredient in Thai food. There is much more flavour when ingredients are picked early and cooked quickly. This is why meat, fish, vegetables, fruits, herbs, nuts, seeds, and grains are often eaten raw and served hot.

Spices and sauces give dishes depth and color. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. They are frequently used.

Statistics

• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• According to a recent survey, professional chefs and many home cooks use spices; usage has only continued to grow from 2011 to now. (hospitalityinsights.ehl.edu)
• India contributes to 75% of global spice production. (en.wikipedia.org)

External Links

[TAG34]

• Is Pink Himalayan Salt Better Than Regular Salt?


• Turmeric and Curcumin: 10 Health Benefits

[TAG37]

• Cumin – Wikipedia


• Charlemagne - Wikipedia

[TAG40]

• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

[TAG43]

• PubMed: Inflammation and Metabolism Acute - PubMed


• PubMed - Aging, inflammation, the environment

How To

Are you a master of making curry paste?

Curry paste uses dried chillies, shallots, galangal root, lemongrass, kaffir lime leaf, garlic, shrimp paste, sugar, salt, and sometimes coconut milk. It is an important ingredient in Thai cuisine.

Curry paste is one of the most popular condiments in Southeast Asia. Curry paste can add a distinct flavour to many dishes like curries.

It's easy to make at-home! Follow our step-by–step guide below.

Step1 - Prepare Ingredients

• Before starting the recipe, you will need to prepare all ingredients.
• Start by peeling and chopping shallots (about 2 cups). Then chop galangal root into small pieces (about 3 inches long) and set aside.
• Next, cut four garlic cloves into pieces. Finely chop the lemongrass stems to about 1/2 inch in thickness.
• You can then crush the red chilli bell peppers into small pieces (about 4 tablespoons), and then you can remove the seeds (optional).
• Next, trim the kaffir lime leaves into strips about 5 inches in length. Set aside the white portion of the stem.
• Then drain the shrimp paste (6 ounces) and then coarsely mash it.
• Finally, measure out sugar and salt.

Step2 - Grind Ingredients

• Grind all ingredients together until smooth.
• It should have a texture similar to peanut butter.
• Take note: If you are looking to reduce oil in your dish you can add water to the mix.

Step3 - Add Coconut Milk

• Mix coconut milk with the mixture.
• To prevent the coconut milk from becoming too sticky, slowly add it.
• If you prefer less spicy, add fewer chillies and more galangal root.
• You may prefer it hotter, so add more chilies or less galangalroot. The end result should be delicious.

Step4: Serve

• Serve with your favourite foods.
• Enjoy!

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