This twice baked mashed potatoes casserole delivers all the rich, creamy flavors of loaded mashed potatoes with tangy cheddar cheese, crispy bacon, and fresh green onions on top. But we’ve made it super easy by using mashed potatoes, then baking them twice for the ultimate classic holiday casserole side dish. Each bite of this double baked mashed potatoes dish is filled with cheesy goodness and savory flavors!
If you love creamy, cheesy mashed potatoes, then this twice baked mashed potatoes casserole is a must-try! Unlike traditional twice-baked potatoes that require stuffing individual potato skins, this recipe takes a simple approach by combining fluffy mashed potatoes with rich cheese, butter, and sour cream, then baking it twice for extra flavor and texture. The second bake helps to create a slightly crispy, golden top, making each bite irresistible.
The best part? Baked twice mashed potatoes are easy to customize! You can make it ahead of time, store it in the fridge, and pop it in the oven when you’re ready to serve. It’s perfect for holiday feasts, Sunday dinners, or anytime you need a comforting side dish. Plus, you can easily add your favorite toppings, from chopped ham to extra melty cheese.
Content Covered Here
Why We Love These Twice 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.
- If you are making it for a traditional holiday meal or a simple family dinner, the delicious twist on classic mashed potatoes will be loved 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.
Ingredients and Substitutions
- 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
- Crunchy topping: Use 1/4 cup of crispy onions on top before the final baking for extra crunch.
- Ham swap: Instead of bacon, use chopped ham—a perfect way to use up leftovers!
- Extra cheesy: Mix in mozzarella cheese for a gooey, melty finish.
- Garlic lovers: Add roasted garlic or a sprinkle of garlic powder for more depth of flavor.
- Spicy twist: Stir in chopped jalapeños or a pinch of cayenne for some heat.
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 Baked Twice Mashed Potatoes
- Bring the potatoes and garlic to a boil over high heat. Cover and cook for 15 minutes, or until they 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. Mash them with a potato masher, or use a potato ricer (if they’re peeled) or mixer until they are the consistency you prefer.
- 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.
- 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 the baked twice mashed potatoes with green onions (or chives) before serving.
Serving Suggestions
This double baked mashed potatoes casserole is a versatile side dish that pairs well with a variety of entrees. Serve it alongside ham in Crock Pot with Coke, beef chuck roast Crock Pot, or baked chicken tenderloin recipe for a hearty and satisfying meal. It also pairs beautifully with smoked chicken thighs recipe, adding a creamy contrast to the smoky flavors of the meat.
For a complete meal, serve twice baked mashed potatoes with steamed vegetables, a fresh side salad, or warm dinner rolls. A glass of white wine or a refreshing iced tea makes the perfect beverage pairing. And if you’re making it for a holiday feast, don’t forget to add classic sides like cranberry sauce and roasted Brussels sprouts for a well-rounded plate!
Recipe FAQs
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.
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat fully before serving.
Reheat leftovers by covering them with foil and reheating in the oven at 350ºF for 10-15 minutes.
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.
Other Side Dish Recipes to Consider…
- Carrot Salad with Raisin
- Rice Pilaf Instant Pot
- Easy Green Beans and Potatoes Recipe
- Baked Sweet Potato Rounds
If you tried this baked mashed potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Double Baked Mashed Potatoes
Equipment
- 3 quart saucepan
- small saucepan (or microwave safe bowl)
- 3 quart baking dish - or 11" by 9" size
- colander
- large bowl
- spatula
- potato masher - If you use a potato masher, I recommend using a flat-bottom, wide bowl to mash the ingredients. Or use potato ricer, food mill, or mixer
Ingredients
Mashed Potatoes
- 3 pounds Yukon gold potatoes cubed
- 3 garlic cloves
- 2 teaspoons coarse Kosher salt divided
- cooking spray
- ¼ cup whole milk you can use 2%
- ¼ cup heavy cream see notes for substitution
- ½ cup unsalted butter softened, see notes for substitution
- ½ cup sour cream or Greek yogurt with 3/4 teaspoons of lemon juice
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 ½ cup sharp cheddar cheese shredded, divided
- 8 bacon strips cooked crispy and chopped, divided
- ½ cup green onions sliced, divided or chopped chives
optional for vegetarian
- ¼ cup crispy fried onions
Instructions
- Add your potatoes, garlic cloves, and 1 teaspoon of salt to a 3 quart saucepan of water. The water should cover the potatoes by at least 1". Bring potatoes to a boil over high heat. Cook uncovered for 15 minutes or until the potatoes are fork tender.
- Preheat the oven to 400° F.
- While the potatoes are cooking, warm the milk and cream in a small saucepan over low heat to 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.Then prepare your casserole dish by spraying it with cooking spray and set it aside.
- Drain the potatoes and garlic in a colander. Transfer them back into the same sauce pan. 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.
- 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 mashed potatoes to the prepared baking dish and smooth the top with a spatula. Top with the remainder of the cheddar cheese and bacon.
- Bake for 30-35 minutes and 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.
Notes
- heavy cream- use an equal amount of cold half and half or whole milk and whisk in 1 teaspoon of corn starch.
- 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.
- butter – to use salted butter, reduce the Kosher salt to 1 teaspoon.
- Crunchy topping: Use 1/4 cup of crispy onions on top before the final baking for extra crunch.
- Ham swap: Instead of bacon, use chopped ham—a perfect way to use up leftovers!
- Extra cheesy: Mix in mozzarella cheese for a gooey, melty finish.
- Garlic lovers: Add roasted garlic or a sprinkle of garlic powder for more depth of flavor.
- Spicy twist: Stir in chopped jalapeños or a pinch of cayenne for some heat.
-
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers by covering them with foil and reheating in the oven at 350ºF for 10-15 minutes.
- Make ahead directions: Prep it ahead of time, then cover with foil and refrigerate. Pop it in the oven before your guests arrive. Let it bake 35-45 minutes if it’s coming from the fridge.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Joseph says
My kids are picky eaters, but they absolutely loved these twice baked mashed potatoes! They were so easy to make, and they were gone in minutes. Thank you!