Twice Baked Mashed Potatoes
Twice baked mashed potatoes are the ultimate comfort side dish creamy, cheesy, and beautifully golden on top. This elevated version of classic mashed potatoes starts with tender, fluffy mash, then gets a flavorful boost with rich add-ins like sour cream, cheddar cheese, and butter before being baked again to perfection. Whether you’re hosting a holiday dinner or planning a cozy Sunday meal, this recipe delivers every time.
Why You’ll Love This Recipe
Twice baked mashed potatoes are far more than a simple side they’re a centerpiece of comfort. Here’s why you’ll keep coming back to this dish:
- Double the Flavor: Baking them twice creates deeper flavor, with crispy edges and a soft, melty center.
- Easy to Customize: Use different cheeses, herbs, or even mix in bacon or jalapeños.
- Make Ahead Friendly: Perfect for prepping in advance during the holidays or meal planning.
- Crowd-Pleaser: Everyone from picky kids to seasoned foodies loves the cheesy goodness.
- Pairs with Everything: Serve alongside meats, roasts, or even vegetarian mains.
Looking for more cozy recipes? Check out our Banana Oatmeal Pancakes for a hearty breakfast option that’s just as comforting.
Ingredients
You’ll need just a handful of pantry staples to create this satisfying dish:
- 3 pounds potatoes (Russet or Yukon gold)
- 4 tablespoons butter, softened
- ½ cup sour cream
- ½ cup milk or half-and-half, warmed
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
- 1 teaspoon garlic powder or 1–2 cloves fresh garlic (optional)
- ¼ cup chopped green onions or chives (optional)
Optional Extras:
- 2–3 tablespoons cream cheese (for added richness)
- ½ teaspoon paprika (for topping)
Instructions
Step 1: Prep and Boil
Start by peeling and cutting the potatoes into even chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain and return them to the warm pot.
Step 2: Mash the Potatoes
Add butter, sour cream, and warmed milk or half-and-half to the potatoes. Use a hand masher or electric mixer to blend until smooth and creamy. Season with salt, pepper, and garlic if using.
Step 3: Combine with Cheese and Herbs
Fold in half the shredded cheddar cheese. For added flavor, stir in chopped green onions or herbs. Taste and adjust seasoning as needed.
Step 4: Assemble and Bake
Spread the mashed mixture into a greased 9×13-inch casserole dish. Top with the remaining cheese and a sprinkle of paprika. Bake at 350°F (175°C) for 20–25 minutes, until the top is bubbly and golden.
Step 5: Serve Hot
Let the dish rest for 5 minutes before serving. Garnish with fresh herbs or green onions if desired. Serve hot with your favorite protein.
Want a crispy main to pair with this dish? Our Fried Cod Fish is an excellent match!
Pro Tips and Variations
- Use Yukon Gold for buttery flavor, Russets for fluffy texture, or a mix of both.
- Don’t overmix—mash gently to avoid gluey texture.
- Try new cheese combos: pepper jack, mozzarella, or even blue cheese.
- Add veggies: finely chopped broccoli or sautéed mushrooms are great mix-ins.
- Make ahead: assemble the dish and refrigerate. Bake fresh before serving.
For a sweet and savory twist after dinner, don’t miss our Banana Oatmeal Bars they’re moist, chewy, and make a perfect finish.
Serving Suggestions
- With roasted meat: Think beef roast, pork tenderloin, or baked chicken.
- BBQ-style: Serve next to grilled ribs or brisket.
- Vegetarian meals: Pair with roasted veggies and gravy.
- Brunch: Add a poached egg on top and serve with a side salad.
- As leftovers: Scoop onto a shepherd’s pie or use to thicken a stew.
Try pairing this with our Oatmeal Banana Bread for a comforting weekend meal combo!
Twice Baked Mashed Potatoes
Ingredients
3 pounds Potatoes
- Russet potatoes are ideal for a classic fluffy mash. Yukon Golds work too and bring a naturally buttery flavor.
4 tablespoons Butter (softened)
- Adds creamy texture and a rich, buttery taste.
½ cup Sour Cream
- Gives the mash a tangy, moist texture. You can swap it with Greek yogurt or mix in some cream cheese for extra smoothness.
½ cup Milk or Half-and-Half (warmed)
- Makes mixing easier and helps create a smooth, creamy consistency.
1 cup Shredded Cheddar Cheese
- Sharp cheddar melts well and adds bold flavor. You can substitute with mozzarella or a Mexican cheese blend for a twist.
Salt and Black Pepper (to taste)
- Season to bring out all the flavors. Adjust according to preference.
Garlic Powder or Fresh Garlic (optional)
- Use 1 teaspoon garlic powder or 1–2 cloves of minced garlic for a subtle savory touch.
¼ cup Chopped Green Onions or Chives (optional)
- Sprinkle on top for fresh flavor and color.
Optional Add-Ins:
- 2–3 tablespoons Cream Cheese – For extra creaminess.
- ½ teaspoon Paprika – Adds color and a hint of smoky flavor on top.
Instructions
Step 1: Prep and Boil the Potatoes
- Peel the potatoes if using Russets (their skin is thick). Yukon golds can be left unpeeled if you like a rustic texture.
- Cut the potatoes into evenly sized chunks for consistent cooking.
- Place the potato pieces in a large pot and fill with cold wate about 1 inch above the potatoes.
- Bring to a boil and cook for 15–20 minutes, or until soft when pierced with a fork.
- Drain the cooked potatoes using a colander.
Step 2: Mash with Creamy Ingredients
- Put the drained potatoes back into the warm pot.
- Add butter, sour cream, and milk. Mash everything together until smooth using a potato masher or mixer.
- (Optional) Mix in garlic powder, cream cheese, or other seasonings for added flavor.
- Season to taste with salt and pepper.
Step 3: Add Cheese and Extras
- Stir in half of the shredded cheddar cheese.
- (Optional) Mix in chopped green onions or any other ingredients you enjoy.
- Taste and adjust seasoning if needed.
Step 4: Layer and Bake
- Transfer the mashed potatoes into a greased 9×13-inch baking dish.
- Sprinkle the remaining cheese on top. Add a touch of paprika or chopped herbs if you like.
- Bake at 350°F (175°C) for 20–25 minutes, until hot and the top is melted and lightly browned.
Step 5: Serve Warm
- Let the dish sit for a few minutes after baking.
- Top with more green onions or cheese if desired.
- Serve hot with your choice of main dish, great alongside roasted meats or grilled chicken.
Notes
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Total Fat: 17g
- Saturated Fat: 10g
- Protein: 7g
- Carbohydrates: 33g
- Fiber: 3g
- Sugar: 3g
- Sodium: 370mg
- Cholesterol: 45mg
- Can be made 2 days ahead and baked fresh.
- Store leftovers covered in the fridge for up to 4 days.
Conclusion
Twice baked mashed potatoes take classic comfort food to the next level. With creamy mashed potatoes, rich cheese, and a golden baked finish, it’s everything you love only better. Flexible enough for weeknight dinners, and impressive enough for holiday feasts, this recipe deserves a permanent spot in your rotation.
Best of all, it’s endlessly adaptable: mix in new cheeses, herbs, or protein for a fresh twist each time. Make it once, and it’s sure to become your go-to side dish!
FAQs
What’s the difference between mashed potatoes and twice baked potatoes?
Twice baked versions are mashed, then baked again with cheese or other mix-ins for added flavor and texture.
What goes well with twice baked mashed potatoes?
Roast meats, BBQ, grilled chicken, or vegetarian plates they pair with nearly anything.
Why are my twice-baked potatoes falling apart?
They might be too dry or lacking binders like cheese or sour cream. Avoid overbaking.
Why are my twice-baked potatoes sticky?
Overmixing causes starch breakdown. Use a hand masher and avoid electric mixers when possible.
What makes creamy mashed potatoes?
Well-cooked potatoes, enough fat (butter or cream), and gentle mashing make them silky.
Why is it called twice baked?
Because you cook the potatoes, mash them, and then bake the mash again with toppings.
Can you reheat twice-baked potatoes?
Yes reheat at 350°F until warmed through. Avoid microwaving for best texture.
Can you freeze twice baked mashed potatoes?
Yes, tightly wrap and freeze for up to 2 months. Thaw and bake when needed.
