Twice Baked Smoked Salmon Gruyere Mashed Potatoes
Rich and indulgent twice-baked potatoes filled with flaky hot smoked salmon, cream cheese, and fresh dill, then topped with melted gruyere. This elegant side dish transforms humble mashed potatoes into a sophisticated offering perfect for dinner parties or special occasions. The smoky salmon adds depth while the creamy texture and golden cheese topping create an irresistible combination that pairs beautifully with roasted meats or serves as a luxurious vegetarian main.
Ingredients
- 4 large russet potatoes
- 8 oz hot smoked salmoncold smoked salmon1:1pescatarian
use less salt
- ½ cups cream cheese
- 2 cups fresh dill, chopped
- 2 green onions, thinly sliced
- 1 ½ tablespoons grainy mustard
- 1 cup cream, heavy or light
- sea salt, lots of
- freshly cracked black pepper, lots of
- 2 cups gruyere, shredded
Instructions
- 1
Bake potatoes directly on oven rack until tender all the way through
- 2
Cool slightly then halve and scoop out flesh
- 3
Mash potato flesh with salmon, cream cheese, dill, onions, and mustard
- 4
Season with salt and pepper
- 5
Gradually stir in cream until mixture is moist
- 6
Spread mixture into baking dish and top with gruyere
- 7
Bake until heated through and cheese is bubbly and golden
Tips
Grate fresh nutmeg over the cheese before baking for an extra layer of warmth and complexity.
Make sure potatoes are completely tender before scooping to ensure smooth mashing without lumps.
Add cream gradually to control moisture - the mixture should be creamy but not wet or soupy.
Good to Know
Refrigerate up to 3 days covered. Reheat in 350F oven until warmed through.
Can be assembled completely and refrigerated overnight before final baking.
Serve immediately while cheese is bubbly and golden.
Common Mistakes
Don't add all cream at once to avoid soggy mixture.
Cool potatoes slightly before handling to avoid burns.
Substitutions
use less salt
FAQ
Can I use cold smoked salmon instead?
Yes, but reduce salt as cold smoked salmon is saltier than hot smoked. The texture will be slightly different but equally delicious.
What if I don't have gruyere cheese?
Cheddar, swiss, or fontina work well. Choose a cheese that melts smoothly and has good flavor when heated.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350F oven until warmed through, about 15-20 minutes.