Twice Loaded Mashed Potatoes

Ingredients

• 2 lb Idaho Russet Potatoes (washed, skin left on, cut into 1‑inch cubes)
• 6 slices Thick‑cut Bacon (cut into 1‑inch pieces)
• 4 tbsp Unsalted Butter (cut into cubes)
• 0.25 cup Whole Milk (room temperature)
• 0.25 cup Heavy Cream (room temperature)
• 4 oz Cream Cheese (room temperature, softened)
• 0.25 cup Sour Cream (room temperature)
• 2 stalks Green Onions (thinly sliced)
• 1 tbsp Fresh Chives (chopped)
• 1 tsp Salt (to taste)
• 0.5 tsp White Pepper (freshly ground)
• 1 tbsp Honey (for drizzling)

Instructions

1. Prepare Potatoes

   Wash the potatoes, leave the skins on, and cut them into uniform 1‑inch cubes.

   Time: PT5M

2. Boil Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, bring to a boil, then reduce to a simmer and cook until fork‑tender, about 15‑20 minutes.

   Time: PT20M

   Temperature: 100°C

3. Render Bacon

   While the potatoes are cooking, heat a skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy (8‑10 minutes). Transfer to paper towels to drain excess fat.

   Time: PT10M

   Temperature: medium

4. Warm Butter, Milk, and Cream

   In a small saucepan combine butter, milk, and heavy cream. Heat gently, stirring, until the butter melts and the mixture is warm but not boiling.

   Time: PT5M

   Temperature: low

5. Mash Potatoes

   Drain the cooked potatoes and return them to the pot. Mash with a potato masher until smooth and free of lumps.

   Time: PT5M

6. Add Warm Dairy

   Pour the warm butter‑milk‑cream mixture into the mashed potatoes and continue mashing until fully incorporated.

   Time: PT2M

7. Add Cream Cheese & Sour Cream

   Fold in the room‑temperature cream cheese and sour cream, mixing until they melt completely into the potatoes.

   Time: PT3M

8. Add Bacon & Seasonings

   Stir in half of the cooked bacon, sliced green onions, salt, and white pepper. Taste and adjust seasoning as needed.

   Time: PT2M

9. Top and Melt Cheese

   Transfer the mash to a serving bowl. Sprinkle the remaining bacon, extra green onions, chives, and drizzle honey. If the cheese hasn’t melted, use a kitchen torch or microwave the bowl for 30‑45 seconds until gooey.

   Time: PT5M

   Temperature: microwave 800W or torch

10. Serve

    Serve immediately while hot. Pairs well with steak, roasted chicken, or grilled vegetables.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

10g

Carbohydrates

45g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Idaho Russet Potatoes: Yukon Gold potatoes
• Instead of Thick‑cut Bacon: Turkey bacon, Smoked pancetta
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: Almond milk
• Instead of Heavy Cream: Half‑and‑half
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Sour Cream: Greek yogurt
• Instead of Green Onions: Chives
• Instead of Fresh Chives: Parsley
• Instead of White Pepper: Black pepper
• Instead of Honey: Maple syrup

Equipment Needed

• Large Pot
• Colander
• Skillet (large)
• Paper Towels
• Potato Masher
• Measuring Cups
• Measuring Spoons
• Microwave‑safe Bowl (optional)
• Kitchen Torch (optional)
• Serving Bowl

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender
• Render bacon until crispy and drain excess fat
• Warm butter‑milk‑cream mixture before adding to potatoes
• Use room‑temperature cream cheese to avoid cooling the mash
• Melt the cheese topping with a torch or microwave while potatoes are still hot

Chef Tips from the Video

• For an even richer mash, substitute half the milk with additional heavy cream
• Add a pinch of smoked paprika for extra depth
• Use Yukon Gold potatoes for a naturally buttery flavor
• Crisp the bacon on a sheet pan in the oven for hands‑free cooking

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Not recommended – texture changes when reheated

Room temperature: Can sit at room temperature for up to 2 hours, then refrigerate

Make-Ahead Tips

• Boil and mash the potatoes a few hours ahead; keep warm in a low oven (200°F)
• Cook bacon ahead and store in the fridge; reheat briefly before adding
• Warm the dairy mixture just before mixing in