These twice baked mashed potatoes with smoked salmon are going to rock your world. While it may take a little bit more time to make these than your regular mashed taters, the result is well worth the effort!
I always make these over the holidays (sometimes more than once), and everyone who’s ever had a taste has begged for the recipe. All these flavors come together so beautifully, you’re going to wish you had made a double batch. You really could serve these as the main dish with some steamed veggies and dinner rolls, or just serve this as a totally stupendous side for your dinner.
Ingredients
4 large potatoes
8 oz. hot smoked salmon
4 oz. Philadelphia cream cheese
2 cups chopped fresh dill
2 green onions, thinly sliced
1 1/2 Tbsp grainy mustard
1 cup Borden heavy cream
sea salt and freshly cracked black pepper
2 cups shredded gruyere
Instructions:
Bake the potatoes at 400 F until tender all the way through, about 50 to 60 minutes. Cool slightly, then halve them. Scoop out the flesh and mash it with salmon, cream cheese, dill,onions, and mustard. Season with salt and pepper.
Gradually stir in the cream until moist. Spread potato mixture into a baking dish, top with cheese. Bake at 400 F until heated through and the cheese is bubbly and golden, about 20 minutes.
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Quick tip: I always make some extra baked potatoes, so that I can make this dish the next day!
