Baked potatoes. Mashed potatoes. Why didn’t we combine them before?!?
While there are some people who don’t understand or appreciate the beauty of a “simple” potato, the same cannot be said for our family; knowing how great a topping-laden tot can be, we are fully on board with making them in some form or other at least once a week. The question then becomes: do we want baked potatoes or mashed potatoes?
What was once an incredibly difficult decision is now but a distant memory as we’ve combined the two and created the twice-baked potato mash. All the goodness of a cheesy baked potato mashed into a perfectly creamy and cheesy side dish. It really does not get better than this, folks, so try it out and prepare to be twice-baked-mash obsessed!
Cheesy Twice-Baked Potato Mash
- 6 russet potatoes
- 1 cup mini mozzarella balls
- 1/2 cup gruyere or swiss cheese, grated
- 1/2 cup parmesan cheese, grated
- 1/2 cup heavy cream or whole milk
- 1/4 cup (1/2 stick) unsalted butter, cubed
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º F.
- Place potatoes in oven and bake for 50-60 minutes, or until fork tender.
- Remove from oven and, once cool enough to handle, scrape out insides into a large bowl.
- Stir in heavy cream and butter and mix until creamy, then season generously with salt and pepper and add nutmeg.
- Transfer potato mixture to a large baking dish and top with parmesan and gruyere. Spread mozzarella balls evenly over the top, then season with rosemary.
- Place baking dish in oven and bake for another 20 minutes, or until cheese is melted and bubbly.
- Remove from oven and let cool 5 minutes before serving.
Recipe adapted fromKayotic KitchenSKM: below-content placeholder