Potatoes are a staple in many homes because they’re budget-friendly, versatile, and comforting. Twice baked mashed potatoes take the simple spud to a new level by mixing smooth mash with extra ingredients—like sour cream, cream cheese, and then baking it again for that final, crave-worthy finish. The result is a side dish that’s cheesy, lightly browned on top, and ultra-creamy inside.
From big gatherings to cozy weeknight meals, you can’t go wrong with these cheesy potatoes. Plus, they reheat well, so you can make them ahead or enjoy leftovers without losing flavor or texture.
Table of Contents
Why You’ll Love This Recipe
- Twice the Comfort
Baking the mash a second time intensifies flavors, making each bite richer and more satisfying. - Versatile
Swap russet potatoes or yukon gold potatoes, use different cheeses, or add extras like jalapeños, or green onions. It’s easy to adapt. - Make Ahead Friendly
You can prep these twice baked mashed potatoes early, store them, and bake later—perfect for holidays or busy nights. - Perfectly Creamy
The blend of sour cream or cream cheese keeps these potatoes moist and tender, preventing any dry or crumbly results. - Crowd-Pleasing
Whether served at a potluck or a weeknight dinner, they pair well with countless main dishes, from roast chicken to steak.
Ingredients
Below are the key ingredients you need for a twice-baked mashed potatoes dish that’s both creamy and full of flavor:
- Potatoes (3 pounds)
- Russet potatoes are classic for a fluffy, light mash. Yukon gold potatoes work too, delivering a slightly buttery taste.
- Russet potatoes are classic for a fluffy, light mash. Yukon gold potatoes work too, delivering a slightly buttery taste.
- Butter (4 tablespoons), softened
- This adds richness and helps with creamy texture.
- This adds richness and helps with creamy texture.
- Sour Cream (½ cup)
- Creates tangy, moist mash. You can use Greek yogurt instead, or blend with cream cheese for extra creaminess.
- Creates tangy, moist mash. You can use Greek yogurt instead, or blend with cream cheese for extra creaminess.
- Milk or Half-and-Half (½ cup, warmed)
- Helps achieve a smooth mash and easier mixing.
- Helps achieve a smooth mash and easier mixing.
- Cheddar Cheese (1 cup shredded)
- Sharp cheddar melts beautifully. You can also use a Mexican cheese blend or mozzarella for variety.
- Sharp cheddar melts beautifully. You can also use a Mexican cheese blend or mozzarella for variety.
- Salt and Black Pepper (to taste)
- Essential for balancing flavors. Adjust as needed.
- Essential for balancing flavors. Adjust as needed.
- Garlic Powder or Fresh Garlic (optional)
- Adds a mild, savory kick. Use about 1 teaspoon powder or 1–2 minced cloves.
- Adds a mild, savory kick. Use about 1 teaspoon powder or 1–2 minced cloves.
- Green Onions or Chives (¼ cup, chopped) (optional)
- Sprinkle for color and oniony flavor.
- Sprinkle for color and oniony flavor.
- Optional Extras
- Cream Cheese (2–3 tablespoons) for richer mash
- Paprika (½ teaspoon) for color on top
- Cream Cheese (2–3 tablespoons) for richer mash
Instructions
Step 1: Prep and Boil
- Peel the Potatoes (if you prefer): Russets have thicker skins, so most people peel them. Yukon gold can be peeled or left with skins on if you like added texture.
- Cut into Chunks: Slice the potatoes into even pieces so they cook uniformly.
- Place Potatoes in a Large Pot: Add enough cold water to cover them by an inch.
- Boil: Bring to a boil and cook the potatoes for about 15–20 minutes, or until fork-tender. Drain them in a colander.
Step 2: Mash the Potatoes
- Return cooked potatoes to the warm pot.
- Add Butter, Sour Cream, and Milk: Mash together with a potato masher or an electric mixer for extra smoothness.
- (Optional) Stir in garlic powder, cream cheese, or extra seasonings.
- Season with salt and pepper to taste.
Step 3: Combine with Cheese and Herbs
- Fold in half of the shredded cheddar cheese.
- (Optional) Mix in chopped green onions, or other add-ins. Adjust flavor as needed.
Step 4: Assemble and Bake
- Spoon Mash into a lightly greased baking dish or casserole dish—9×13 inches works well.
- Top with remaining cheddar cheese. You can sprinkle extra herbs like chives or paprika.
- Bake in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until warmed through and the cheese on top is melted and slightly golden.
Step 5: Serve Hot
- Allow the dish to rest for a few minutes after removing it from the oven.
- Garnish with chopped green onions or more cheese.
- Serve as a side dish with roasted meat, grilled chicken, or any favorite entree.
Pro Tips and Variations
- Choose the Right Potatoes
Russets create the fluffiest texture, while yukon gold add a natural buttery taste. You can also mix the two for a balance of fluff and creaminess. - Avoid Overmixing
If you’re using a mixer, blend gently. Over-whipping potatoes can lead to a sticky or gummy consistency. - Make It Cheesy
Try sharp cheddar for tangy depth or pepper jack if you want a spicy kick. Add the cheese in layers for more pockets of flavor. - Make Ahead
Prepare the mashed mixture, place in the casserole dish, and refrigerate (up to 2 days) before baking. This is perfect for holidays or large gatherings. - Layer of Toppings
Crushed crackers or panko breadcrumbs can add crunch on top. Or drizzle lightly with melted butter for extra indulgence. - Add Extra Veggies
Fold in roasted garlic, cooked mushrooms, or even broccoli florets if you want to enhance the nutritional profile.
Serving Suggestions
- Roasted Meat or Poultry
These potatoes pair nicely with roasted chicken, turkey, or beef—especially at holiday feasts. - Grilled or BBQ
A backyard cookout or barbecue session can benefit from a hearty side. The twice baked mashed potatoes hold up well next to smoky ribs or grilled fish. - Hearty Vegetarian Plate
Serve them alongside roasted veggies, a crisp salad, and some savory gravy or mushroom sauce for a filling vegetarian meal. - Brunch Spread
Turn them into a brunch centerpiece with eggs, and fresh fruit on the side. - Leftover Magic
Spoon leftover mashed potatoes on top of a shepherd’s pie or as a thickener in soups or casseroles.
Conclusion
Twice baked mashed potatoes stand out for their layers of comfort: first you mash, then you bake them again with cheese and seasonings. The result is a lightly browned crust on top of ultra-creamy mashed potatoes. Whether you’re cooking for a big holiday crowd or just want a new spin on classic mashed potatoes, this dish brings a rich and homey flavor to any table.
With flexible ingredient swaps—like yukon gold, or multiple cheese blends—these potatoes easily adapt to your tastes. Plus, they reheat beautifully if you want to make ahead for large events. Try them soon, and see how an extra baking step can transform ordinary mash into an extraordinary side dish.
Twice Baked Mashed Potatoes
Ingredients
Potatoes (3 pounds)
- Russet potatoes are classic for a fluffy light mash. Yukon gold potatoes work too, delivering a slightly buttery taste.
Butter (4 tablespoons), softened
- This adds richness and helps with creamy texture.
Sour Cream (½ cup)
- Creates tangy moist mash. You can use Greek yogurt instead, or blend with cream cheese for extra creaminess.
Milk or Half-and-Half (½ cup, warmed)
- Helps achieve a smooth mash and easier mixing.
Cheddar Cheese (1 cup shredded)
- Sharp cheddar melts beautifully. You can also use a Mexican cheese blend or mozzarella for variety.
Salt and Black Pepper (to taste)
- Essential for balancing flavors. Adjust as needed.
Garlic Powder or Fresh Garlic (optional)
- Adds a mild savory kick. Use about 1 teaspoon powder or 1–2 minced cloves.
Green Onions or Chives (¼ cup, chopped) (optional)
- Sprinkle for color and oniony flavor.
Optional Extras
- Cream Cheese 2–3 tablespoons for richer mash
- Paprika ½ teaspoon for color on top
Instructions
Step 1: Prep and Boil
- Peel the Potatoes (if you prefer): Russets have thicker skins, so most people peel them. Yukon gold can be peeled or left with skins on if you like added texture.
- Cut into Chunks: Slice the potatoes into even pieces so they cook uniformly.
- Place Potatoes in a Large Pot: Add enough cold water to cover them by an inch.
- Boil: Bring to a boil and cook the potatoes for about 15–20 minutes, or until fork-tender. Drain them in a colander.
Step 2: Mash the Potatoes
- Return cooked potatoes to the warm pot.
- Add Butter, Sour Cream, and Milk: Mash together with a potato masher or an electric mixer for extra smoothness.
- (Optional) Stir in garlic powder, cream cheese, or extra seasonings.
- Season with salt and pepper to taste.
Step 3: Combine with Cheese and Herbs
- Fold in half of the shredded cheddar cheese.
- (Optional) Mix in chopped green onions, or other add-ins. Adjust flavor as needed.
Step 4: Assemble and Bake
- Spoon Mash into a lightly greased baking dish or casserole dish—9×13 inches works well.
- Top with remaining cheddar cheese. You can sprinkle extra herbs like chives or paprika.
- Bake in a preheated oven at 350°F (175°C) for about 20–25 minutes, or until warmed through and the cheese on top is melted and slightly golden.
Step 5: Serve Hot
- Allow the dish to rest for a few minutes after removing it from the oven.
- Garnish with chopped green onions or more cheese.
- Serve as a side dish with roasted meat, grilled chicken, or any favorite entree.
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: 45mgFAQs
What’s the difference between mashed potatoes and twice baked potatoes?
Standard mashed potatoes are boiled, mashed, and served. Twice baked potatoes (or twice baked mashed potatoes) involve mashing the cooked potatoes, adding mix-ins, and then baking again for an extra layer of flavor and texture.
What goes well with twice baked mashed potatoes?
They pair well with roasted meats, grilled chicken, or even barbecue. You can also serve them with a crisp salad or roasted vegetables.
Why are my twice-baked potatoes falling apart?
They may lack enough binding ingredients like sour cream or cheese, or they might be overbaked. Ensure you add enough dairy and avoid excessive baking time.
Why are my twice-baked potatoes sticky?
Overmixing mashed potatoes can break down their starches, making them sticky or gummy. Mix gently, especially if using a stand mixer or electric beaters.
What makes creamy mashed potatoes?
Properly cooked potatoes, enough butter or cream, and gentle mixing lead to a creamy texture. Avoid overworking the starches to keep them smooth.
Why is it called twice baked?
Because you cook the potatoes, mash them, and then bake them a second time with added ingredients like cheese, sour cream.
Can you reheat twice-baked potatoes?
Yes! Reheat in the oven at about 350°F (175°C) until warmed through. This preserves texture better than microwaving.
Can you freeze twice baked mashed potatoes?
Yes. After preparing and assembling, wrap them well and freeze for up to 2 months. Thaw in the fridge before reheating in the oven.