Twice Baked Mashed Potatoes are a family favorite and are always on our holiday menus. When the nights get longer and the temperature drops, these potatoes will make any meal seem like a special occasion. These potatoes are delicious alongside our roasted broccoli and a protein of your choice. Not only are they delicious, but they are easy to make and can be made ahead of time.
In the colder winter months, when everyone in the family seems to crave potatoes a couple of times a week, I add these luxurious potatoes to my Sunday food prep list. Once I have them put together, I let the dish cool completely before wrapping it up and refrigerating for one of our weekday meals. I pop it in the oven while I am cooking the rest of our meal. My family is always so excited to see this dish on our dinner table.
Consider adding this beautiful and delicious dish to your weekly and holiday meal plans. They can be made well in advance and they are always a crowd pleaser. The recipe is easy to double if you are expecting a crowd. Just remember to plan to double your serving dishes. I use either two 9″ pie dishes or a 9×13″ pan to serve a double recipe to our holiday crowd.
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Twice Baked Mashed Potatoes
The crispy top and silky texture of these twice baked mashed potatoes will have your family asking for them again and again.
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Instructions
Place potatoes in a large pot and cover with enough room temperature water to cover. Add salt to water.
Bring to a boil and boil potatoes until they are fork tender.
While potatoes are boiling, place butter and leeks in a sauce pan. On low heat, melt the butter, stirring occasionally to cover the leeks with butter.
Continue heating on low until the leeks become soft. Remove leeks and reserve for another use.
Add heavy cream and cream cheese to the butter, stirring until the cream is heated through and the cream cheese has melted.
When potatoes are fork tender, drain potatoes in a colander and then return to the hot pot to dry any remaining moisture off the potatoes.
Transfer potatoes to a very large bowl and gently mash using a potato ricer or masher.
Add butter mixture and dill to potatoes and gently combine.
Spray a 9" ceramic pie plate or casserole with cooking spray then spoon potatoes into dish.
Gently press the back of a spoon into the potatoes and pull up to create peaks across the top.
If making in advance, allow potatoes to cool completely. Wrap securely with plastic wrap and refrigerate until needed.
To twice bake: remove dish from refrigerator, remove plastic wrap and allow dish to come to room temperature - approximately one hour.
Bake in a 350 degree oven for approximately 40-45 minutes or until the potatoes rise and the edges and peaks turn golden brown.
Recipe Notes
This Twice Baked Mashed Potatoes recipe is gluten free, organic and vegetarian.
