Double Baked Potato Goodness

print recipe

One of my most requested recipes during the 24 Days of Christmas Potatoes series has been mashed potato. Now, I love a classic mash, I’m as basic as they come huns but I’ve jazzed this one up a lil bit. This is my Double Baked Potato 🧀🥔

We’ve got a smooth, cheesy and creamy mash topped with crispy, thin potato slices and golden butter. It’s the mash you take to a dinner party, a classy grown up mash that pays taxes, loves a Louis Theroux documentary and is in bed by 9pm. Make this if the in-laws are visiting.

My top tips for the perfect mash

  1. Cut your spuds into 1cm rounds. An even surface area means even cooking!
  2. Start with cold water in your pan and bring up to temp with the potatoes in it. Anything grown underground needs to start in cold water, and anything grown overground like your leafy greens can go straight into boiling water.
  3. Always steam dry. The steam makes the potatoes extra fluffy.
  4. Pass your potatoes through a sieve. This prevents them from going all gloopy and releasing excess starch.
  5. When you add in double cream, make sure it is the same temp or hotter than your potatoes to aid with absorption.

We’re now over half way through my Christmas potato series, so what do you want to see next?! DM your ideas or send me pics of the spuds you’ve tried so far. There’s nothing better than opening a naughty spud pic x


metric imperial
  • 4 Maris pipers (or white potatoes), peeled - 3 for mash, 1 for the topping
  • 4 Maris pipers, peeled - 3 for mash, 1 for the topping
  • 1oz butter for the mash, 1/2oz for the top
  • 50g butter for the mash, 25g for the top
  • 1oz double cream
  • 50ml double cream
  • 2oz cheddar cheese, grated
  • 100g cheddar cheese, grated
  • Salt and pepper, to season
  • Salt and pepper, to season


  1. Slice your potatoes into rounds 1/2” thick and boil in heavily salted water until tender.
  2. When cooked through, drain the potatoes in the colander and leave to steam dry in the pan with a clean tea towel over the top for 5-10 minutes. Using a mandolin if you have one or just by hand slice the remaining potato into thin slices and set aside.
  3. Preheat the oven to 170ºc/350ºf.
  4. Push the potatoes through a sieve with the back of a spoon or a spatula, then fold in the double cream, butter and cheese until they melt into the potato.
  5. Spoon the mash into an oven proof dish. Neatly arrange the thin potato slices into a ring on top of the mash, then cut the butter for the topping into cubes and scatter over.
  6. Bake in the oven 30-40 minutes until golden and bubbling.