Introduction – Why You’ll Love This Recipe
Imagine mashed potatoes… now imagine them fluffier, cheesier, and topped with golden, bubbly crust. That’s the magic of twice baked mashed potatoes — a comforting upgrade on a classic dish.
They’re perfect for Thanksgiving, Christmas, or even a Sunday roast. The inside stays creamy and flavorful, while the baked top adds a crisp, cheesy bite that guests always remember.
Bonus: they reheat like a dream and can be made ahead of time!
🧾 Ingredients You’ll Need
- 2 lbs russet potatoes (peeled and cubed)
- 4 tablespoons unsalted butter
- ½ cup sour cream
- ½ cup milk (warm)
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
- Chopped chives or green onions for garnish
- Optional: bacon bits for extra flavor
👨🍳 How to Make Twice Baked Mashed Potatoes
🔹 Step 1: Boil the Potatoes
Place cubed potatoes in salted water and boil for 15–20 minutes or until fork-tender. Drain well.
🔹 Step 2: Mash Smooth
Mash the potatoes using a masher or electric mixer. Add butter, sour cream, warm milk, garlic powder, salt, and pepper. Mix until creamy and smooth.
🔹 Step 3: Stir in Cheese
Fold in half the shredded cheddar cheese while the mash is still hot. The cheese will melt and make it extra rich.
🔹 Step 4: Bake – Round One
Spoon the mashed mixture into a greased baking dish or individual ramekins. Smooth the top and sprinkle the remaining cheese on top.
Bake in a preheated oven at 375°F (190°C) for 20 minutes.
🔹 Step 5: Broil – Round Two
Switch oven to broil for 2–3 minutes until the cheese top is bubbling and golden. Remove, rest briefly, then serve hot!
🧂 How to Serve It
- 🥩 Alongside roast beef, turkey, or grilled chicken
- 🍷 With a glass of red wine and roasted vegetables
- 🥘 As a potluck or holiday side that always disappears fast
- 🧄 Topped with caramelized onions or roasted garlic
💡 Tips & Tricks
- Use starchy potatoes like russet or Yukon Gold
- Warm milk = smoother mash
- Add-ins: Mix in chopped herbs, roasted garlic, or even cream cheese
- Make-ahead: Assemble a day ahead and bake when ready
❓ FAQ – Twice Baked Mashed Potatoes
Q: Can I make these dairy-free?
Yes — use plant-based butter, almond milk, and vegan cheese.
Q: Can I freeze them?
Absolutely! Freeze before baking, then thaw and bake when needed.
Q: Can I use leftover mashed potatoes?
Definitely — just stir in cheese, fill dish, and bake as directed.
