Twice Baked Mashed Potatoes

Name: Twice Baked Mashed Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 pounds Yukon gold potatoes (cubed); 3 garlic cloves; 2 teaspoons coarse Kosher salt (divided); cooking spray; 1/4 cup whole milk; 1/4 cup heavy cream (see notes for substitution); 1/2 cup unsalted butter (softened, see notes for substitution); 1/2 cup sour cream (or Greek yogurt with 3/4 teaspoons of lemon juice); 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 1/2 cup sharp cheddar cheese (shredded, divided); 8 bacon strips (cooked crispy and chopped, divided); ½ cup green onions (sliced, divided or chopped chives); 1/4 cup crispy fried onions

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This recipe for twice baked mashed potatoes casserole gives you all the rich flavors of creamy loaded mashed potatoes with tangy cheddar cheese, crispy bacon and a sprinkle of green onions on top. But, we’ve made it super easy by using mashed potatoes, then twice baking them for the ultimate classic holiday casserole side dish. Each bite of this potato casserole recipe offers a delicious mix of creamy cheesy goodness and savory flavors.

Scooping baked mashed potatoes using a wooden spoon.

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Why We Love These Baked Mashed Potatoes

It’s a make ahead dish! Prep it ahead of time, then cover with foil and refrigerate. Pop it in the oven before your guests arrive. Just bake it for 35-45 minutes if it’s coming cold from the fridge.
Whether you are making it for a traditional holiday meal or a simple family dinner, the delicious twist on classic mashed potatoes will impress everyone.
It easy to adapt as a vegetarian side dish. Just leave out the bacon and top it with crispy onions to make it vegetarian.

If you’re a fan of creamy, cheesy potato casserole recipes you’ll love our loaded hashbrown casserole and loaded instant mashed potatoes recipes.

Twice baked mashed potatoes on a white plate.

Ingredients and Substitutions

Labeled ingredient image for twice baked mashed potato recipe.

Yukon gold potatoes – although these are my preferred type of potato for mashing, you can use Russet instead.
garlic cloves – whole cloves add amazing flavor in the boiling water and get mashed into the potatoes after cooking.
milk – whole milk gives the creamiest results but you can use 2% if you need to.
heavy cream – along with whole milk, heavy cream will give you the fluffiest potatoes. If you don’t have heavy cream in the fridge, use an equal amount of cold half-and-half or whole milk and whisk in 1 teaspoon of cornstarch and use in place of the cream.
butter – to use salted butter, reduce the Kosher salt to 1 teaspoon.
sour cream – to substitute plain Greek yogurt for the sour cream, stir in 3/4 teaspoon of fresh lime or lemon juice to the yogurt to give it more of a sour cream taste.
cheddar cheese – I recommend using sharp cheddar cheese for that sharp, tangy taste.
bacon – if you don’t want to cook your own bacon, use pre-cooked bacon instead.
green onions – adds the right amount of color and zippy flavor to the casserole. Chopped chives make a suitable substitute.

Recipe Variations

Use 1/4 cup of crispy onions on top for an extra crunch. Add them before the final baking.

Swap out the bacon for chopped ham. It’s an ideal way to use up any leftover ham.

Use your leftover potatoes in these mashed potato recipes: mashed red potatoes Instant Pot, Instant Pot no drain mashed potatoes, garlic mashed potatoes in Instant Pot

Equipment Used in this Recipe

large saucepan
medium saucepan (or microwave safe bowl)
11″ x 9″ casserole dish (or a 3 quart baking dish)
colander
mixing bowl
potato masher, ricer, food mill, or mixer
spatula

🎯 TFN Pro Tips for creamy mashed potatoes

You can use a potato masher, potato ricer, food mill, or hand mixer to mash the potatoes. If using a mixer be sure you don’t over-mix them. That’s how they become pasty.
If you peel the potatoes you can use a potato ricer – my favorite method – which create the creamiest, fluffy mashed potatoes!
I recommend using a flat bottom, wide bowl to mash the ingredients with a potato masher.

How to Make a Twice Baked Potato Casserole

Bring the potatoes and garlic to a boil over high heat. Cover and cook for 15 minutes, or until the potatoes are fork tender. Preheat the oven to 400ºF.

Warm the milk and cream in a small saucepan over low heat and bring to a simmer. Do not let the milk and cream boil. Instead of using the stove, you can use a microwave safe bowl and microwave the milk and cream for 15-30 seconds until warmed.
Drain the potatoes and garlic in a colander, then transfer them back into the same saucepan. Use a fork to crush the garlic against the inside of the pot.

Add the butter to the potatoes. Mash them with a potato masher, or use a potato ricer (if they’re peeled) or mixer until they are the consistency you prefer.

Potatoes and butter in a cooking pot with meat chopper.

Mixed potatoes and milk in a pot with wooden spoon.

A mixture of mashed potatoes in a pot with a wooden spoon.

Stir in the sour cream, warmed milk, heavy cream, seasonings, ¾ cup of the cheddar cheese, and half of the bacon. Stir until smooth and well combined.

Transfer the potato mixture to the prepared baking dish and smooth the top with a spatula. Top with the remainder of the cheddar cheese and bacon.

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A mixture of mashed potatoes in a white casserole dish for twice baked mashed potatoes.

A mixture of mashed potatoes in a white casserole dish topped with bacon and cheddar cheese for twice baked mashed potatoes.

Bake for 30-35 minutes, until the cheese is melted. Turn the oven to broil at 500°F. Add crispy onions (if using). Broil for 2-3 minutes or until the top is golden brown.

Remove from the oven and top with green onions (or chives) before serving.

A casserole dish of baked mashed potatoes recipe on top of a wooden board.

Serving Suggestions

This casserole side dish pairs well with entrees like our ham in Crock Pot with Coke, beef chuck roast Crock Pot, baked chicken tenderloin recipes, slow roast prime rib, or smoked chicken thighs recipe.

Twice Baked Mashed Potatoes Recipe FAQs

Why do potatoes get gummy?

Gummy potatoes are usually caused by over mixing. Typically this comes from using a hand or stand mixer for too long. If using a mixer, stop every 10 seconds to check the texture of your potatoes. They should be light and fluffy, not pasty or gummy.

How do I store leftover loaded mashed potatoes?

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat fully before serving.

How to reheat leftovers

Reheat leftovers by covering them with foil and reheating in the oven at 350ºF for 10-15 minutes.

What causes watery potatoes?

Over boiled potatoes are usually the cause of watery potatoes. Set a timer and only boil for 10-15 minutes. They should stay firm when poking with a fork, but the fork though easily pierce the potato. Drain with a colander to remove all the water before mashing.

A casserole dish of baked mashed potatoes recipe.

Other Side Dish Recipes to Consider…

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