Hello there!
Have you ever had twice baked potatoes? It’s one of my favorite ways to eat potatoes, actually. Well, this is kind of like that…but instead of eating the potato concoction from the potato skins, we mix the potato skins all into the mix together.
Here is my twice mashed potatoes recipe. I used the potatoes from my corned beef and cabbage. They were boiled in the juice for one hour so they were nice and soft, and easily mashed with a fork. I’ve attached these potatoes to the Corned Beef and Cabbage recipe on my blog.
If you’re making this from scratch without using the potatoes from the Corned Beef recipe, that’s perfectly fine. I’ll give instructions on how to proceed from scratch below.
These aren’t exactly the healthiest since there’s sour cream and mayo in the potatoes, however if you don’t eat them all the time, it should be okay. Just treat yourself to these bad boys once in a while.
Happy eating!
Ingredients:
- 8 russet potatoes, boiled
- 1 stick of butter
- 3 Tbsp sour cream
- 2 Tbsp mayonaise
- 1 tsp of garlic powder
- 1 tsp of paprika
- salt and pepper, to taste
Directions:
- Rinse the potatoes with warm water and transfer to large pot
- Fill the pot with water until the potatoes are covered by about 3 inches of water
- Add 1 tsp of salt to the water
- Bring the water to a boil, then cook the potatoes on medium/low heat.
- Cook the potatoes for 1 hour.
- When the potatoes are soft and done, use a slotted spoon to transfer the potatoes into a medium sized bowl.
- Mash the potatoes with a fork.
- Add butter and mix well until the butter is melted.
- Add mayo, sour cream, garlic powder, and paprika. Mix well.
- I would taste the mixture before adding any salt and pepper. Add as needed or desired.
- Enjoy!
Below please find step-by-step process with photos:
- As I mentioned at the start of this blog post, I originally made this recipe from the potatoes that I cooked with my corned beef and cabbage. If you are making these from the potatoes you’ve recently cooked with that recipe, just jump down to the instructions where it indicates the potatoes are cooked. If you are making these from scratch, here’s how to begin:
- Rinse the potatoes with warm water and transfer to large pot
- Fill the pot with water until the potatoes are covered by about 3 inches of water
- Add 1 tsp of salt to the water
- Bring the water to a boil, then cook the potatoes on medium/low heat.
- Cook the potatoes for 1 hour.
- When the potatoes are soft and done, use a slotted spoon to transfer the potatoes into a medium sized bowl.
- Mash the potatoes with a fork.
- Add butter and mix well until the butter is melted.
- Add mayo, sour cream, garlic powder, and paprika. Mix well.
- I would taste the mixture before adding any salt and pepper. Add as needed or desired.
- Enjoy!
