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.
4 large russet potatoes
225 grams (8 oz.) hot smoked salmon
125 grams (4 oz.) Philadelphia cream cheese
2 cups chopped fresh dill
2 green onions, thinly sliced
1 1/2 tablespoons grainy mustard
1 cup Borden cream, heavy or light is up to you
Lots of sea salt and freshly cracked black pepper
2 cups shredded gruyere
Bake the potatoes at 400 degrees F directly on the rack until tender all the way through, about 50~60 minutes. Cool slightly so they don’t burn your hands, then halve them. Scoop out the flesh and mash it with salmon, cream cheese, dill,onions, and mustard. Season with salt and lots of pepper. The mixture will be dry and crumbly, so gradually stir in the cream until moist. Spread mixture into a baking dish and top with gruyere. I like to grate a bit of nutmeg to finish it off. Bake at 400 degrees 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!
Big thanks to Food52 for this delicious recipe!