Twice Baked Mashed Potatoes
This is a lot like your grandma's classic mashed potatoes, but just a little fancier. Perfect for your next holiday get-together, you will be able to let your creative side run wild with the crispy top on these twice baked potatoes. Butter, cream, and our Garlic² Rub add a ton of flavor and luxuriousness to this side dish staple. This recipe can easily be doubled for larger parties; just don't forget to bring some to-go containers for all your friends and family that will want to take some home!
12 medium Russet potatoes (3½–4 pounds)
1 cup heavy cream
¾ cup sour cream
10 tablespoons unsalted butter, melted
Preheat smoker/grill/oven to 425 degrees F
Peel potatoes, then place in a large pot. Fill with enough water to cover potatoes completely, add salt and boil potatoes until fork tender.
Whisk together cream, sour cream, butter, and Garlic² in a large mixing bowl. Puree the potatoes by passing through a food mill or ricer. You can also use a stand or hand mixer(or mash by hand if you don’t mind a few lumps).
Gently fold potatoes into butter and cream mixture and transfer to a 3 quart baking dish or 9x13 casserole dish. Use a fork or whisk to make small peaks or swirls on the surface.
Bake 20 minutes then rotate dish. Continue until golden brown, around 30-40 minutes total.
- This can easily be prepared a day or two in advance, cover and chill in the fridge until ready to bake. Increase bake time by about 10 minutes.
- For a cheesier version, add some fresh grated parmesan to the potatoes after pureeing.
- Add in some green onion, cheddar cheese, and bacon bits for a "loaded" version.