Baked Twice Mashed Potatoes are the kind of side dish that earns a permanent spot on our dinner table. They elevate creamy, buttery mashed potatoes and bake to a golden, cheesy crust that adds texture and flavor. Whether you’re prepping for a holiday feast or just want something cozy for a weeknight, this recipe delivers comfort and versatility in every bite.
If your family, like mine, are meat and potato lovers, then you need to find new creative ways to add them to your meals. Two favorites are my Mashed Potatoes and Boursin Cheese and my Slow Cooker Mashed Potatoes.
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Why this Twice Baked Mashed Potato Recipe is a Keeper
Baked Twice Mashed Potatoes deliver on every front. The recipe is easy to customize, make ahead, and reheat, which means less stress and more flavor. Whether they’re feeding a crowd or just looking to upgrade their usual sides, this dish offers cozy satisfaction with a polished finish.
- Twice-Baked Texture: Boiled potatoes and mashed for creaminess, loaded with cheese, then baked for a warm, fluffy finish.
- Simple Ingredients: Just butter, sour cream, half and half, and seasoning — no fancy steps.
- Make-Ahead Magic: Boil potatoes until fork tender. Prep the entire dish in advance and bake when ready.
- Crowd-Friendly: Serves a group and pairs with everything from turkey to ham. Top with cheese and green onions.
How Does this Side Dish Differ from Regular Mashed Potatoes or a Potato Casserole?
Baked Twice Mashed Potatoes combine the creamy comfort of mashed potatoes with the structure and flavor depth of a casserole. They’re whipped smooth, seasoned well, and finished in the oven for that crave-worthy crust.
Pro Tip Extra Sour Cream and Bacon
Create a topping bar with cheese and bacon and other potato toppings.
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Ingredient Notes for Cheesy Potato Casserole
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Yukon Gold potatoes: Yukon Golds are naturally creamy with a buttery flavor, making them ideal for mashed potatoes. Their smooth texture holds up beautifully when baked.
- Butter: Butter adds richness and a silky mouthfeel. Melting it first helps it incorporate smoothly into the mashed potatoes, ensuring even flavor and texture.
- Sour Cream: It brings tang and creaminess, balancing the richness of the butter and adding depth. It also helps create a fluffier, more luxurious mash.
Variations and Substitutions for the Potato Side
Try upping the fluffy baked potato casserole. You can add so many things to the base recipe to make it even more special.
- Add Cheese: Stir in 1 cup shredded cheddar cheese or Parmesan for extra richness for cheese mashed potatoes. Bacon or bacon bits also add great flavor to the side.
- Use Cream Cheese: Swap sour cream for cream cheese for a tangier, thicker texture.
- Try Garlic: Add roasted garlic or garlic powder for savory depth.
- Make It Dairy-Free: Use plant-based butter and sour cream alternatives.
- Swap Potatoes: Russet potatoes work too, just expect a fluffier, less buttery texture
Special Equipment Needed for Twice Baked Potatoes
Equipment can make good mashed potatoes to great mashed potatoes. If you want to have the best potato dish consider using a ricer.
- Ricer: Once potatoes are fork-tender,then you can mash. I love using a ricer for smooth, creamy mashed potatoes. You can also use a potato masher or hand mixer too.
How to Make Twice-Baked Mashed Potatoes
These step-by-step instructions will guide you through boiling, mashing, mixing, and baking your double baked mashed potatoes to creamy, golden perfection. Let’s get started.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boil the Potatoes: First, add peeled, cubed Yukon Gold potatoes to a large pot of cold water with 1 tablespoon of salt. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well.
- Mash & Mix: Return potatoes to the pot. Add melted butter, sour cream, half and half, remaining ½ tablespoon salt, and all-purpose seasoning. Mash until smooth and creamy.
- Add Flavor: Stir in any optional mix-ins like shredded cheese, roasted garlic, or chopped chives for extra flavor and texture.
- Transfer & Top: Spoon the mashed potatoes into a greased casserole dish. Smooth the top and sprinkle with extra sharp cheddar cheese or toppings if desired.
- Bake to Finish: Finally, bake at 375°F for 25–30 minutes, until the top is golden and slightly crisp.
Make Ahead Ideas for Loaded Cheesy Mashed Potatoes
You can make the potatoes ahead of time. Peel the potatoes, cook the potatoes and get a head start on the ultimate potato side dish.
- Boil & Mash Early: Cook potatoes and mash the potatoes a day ahead, then refrigerate.
- Assemble & Chill: Place the potatoes into a baking dish, cover, and refrigerate until ready to bake.
- Bake from Cold: Add 5–10 minutes to bake time if starting from chilled.
Alternate Cooking Methods for Double-Baked Mashed Potatoes
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- Individual Servings: Scoop into ramekins for personal portions, bake 15–20 minutes.
- Slow Cooker Finish: Keep warm in a slow cooker on low for buffet-style serving
Store and Use Leftover Loaded Potato Casserole
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 325°F or microwave in portions.
- Use Leftovers: You can use leftover twice baked mashed potatoes by forming into patties and pan-fry for crispy potato cakes, or stir into soup for creamy body. Use the potato skins for a great appetizer, too.
Common Questions About These Loaded Baked Potatoes
If you’re aiming for a fluffier, more traditional mashed texture, Yukon Golds or russets are still your best bet. But red potatoes can work beautifully if you lean into their creamy, earthy character.
Assemble the mashed potatoes in a freezer-safe dish, let them cool completely, then cover tightly with foil or plastic wrap. Freeze for up to 2 months. You can also do individual portions. Scoop into muffin tins or ramekins, freeze until solid, then transfer to a freezer bag.
Expert Tips for Making This Recipe
Here are a few way you can make your mashed potatoes even better.
- Salt the Water Generously: It’s your first chance to season the potatoes.
- Mash While Hot: Warm potatoes absorb butter and dairy more smoothly.
- Don’t Overmix: Stir just until combined to avoid gluey texture.
- Bake Uncovered: This helps the top set and prevents sogginess.
- Add a Topping: Sprinkle with breadcrumbs or shredded cheese before baking for a golden finish or add some diced green onions. Finish with extra salt and pepper after cheese is melted.
- Serve this Mashed Potato Casserole recipe with: Try making my Slow Roasted Turkey and my Maple Sweet Potatoes and for dessert try my Pumpkin Chocolate Chip Cake.
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Baked Twice Mashed Potatoes
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Ingredients
- 4 pounds Yukon Gold potatoes, peeled and cut into 1″ pieces
- 1 ½ Tablespoons Salt
- ½ cup Butter, melted
- ½ cup Sour cream
- ¼ cup Half and half
- 2 teaspoons All Purpose Seasoning
Instructions
- Preheat the oven to 350 degrees F.
- Place sliced potatoes into a large pot and cover with water; add salt and bring to a boil.
- Simmer until potatoes are fork tender, about 20 to 25 minutes. Drain potatoes and transfer to a large bowl.
- Mash the potatoes and stir in the melted butter, sour cream, half and half and All Purpose Seasoning.
- Spray a 9×13 baking dish with non-stick cooking spray.
- Spread the potato mixture into the prepared baking dish. At this point you can cover and refrigerate until ready to bake.
- When ready to bake, place baking dish in the preheated oven and bake for 20-25 minutes or until the potatoes are heated through.
Christina’s Notes
- Use Yukon Golds for Creaminess: Their naturally buttery texture and golden color make them ideal for rich, velvety mashed potatoes that hold up well to baking.
- Salt the Water Generously: Seasoning the cooking water is your first and best chance to infuse flavor into the potatoes themselves — don’t skip it.
- Mash While Hot: Warm potatoes absorb butter, sour cream, and half and half more easily, resulting in a smoother, fluffier mash.
- Avoid Overmixing: Stir just until combined. Overworking the potatoes can make them gluey instead of light and fluffy.
- Use a Ricer for Ultra-Smooth Texture: For the silkiest mash, use a potato ricer instead of a masher. It’s especially helpful when doubling the recipe.
- Add a Topping for Texture: Sprinkle with shredded cheese, buttered breadcrumbs, or crushed crackers before baking for a golden, flavorful crust.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.