Double Baked Mashed Potatoes

5 from 1 vote

This double baked mashed potatoes casserole is creamy, cheesy, and packed with flavor! Try this twice baked mashed potatoes recipe today!

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: cheesy potatoes, funeral potatoes, double baked mashed potatoes, baked mashed potatoes, twice baked mashed potatoes

Servings: servings

Calories: 380kcal

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

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.

You can use a masher, hand mixer, or food processor, but make 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 - for the creamiest, fluffy mashed potatoes!

Ingredient 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.

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.

Storing Instructions

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 Instructions:

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.