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Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes

Rich, smooth, and packed with cheesy goodness, these twice-baked mashed potatoes are the ultimate comfort food side dish. They're easy to make and absolutely satisfying with any meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 320 kcal

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
Helpful Tips:
  • Can be made 2 days ahead and baked fresh.
  • Store leftovers covered in the fridge for up to 4 days.
Keyword Cheesy Mashed Potatoes, Sweet potato casserole, Twice Baked Mashed Potatoes