Twice Baked Mashed Potatoes
This post was sponsored by the U.S. Potato Board and Honest Cooking. All opinions expressed here are my own.
Tired of the same old boring side dishes? These Twice Baked Mashed Potatoes will make your next meal extra memorable! They’re creamy and delicious with plenty of cheese and fresh rosemary, and they may be made entirely in advance!
I think it’s easy to say that potatoes are a staple for most people, and for good reason. They’re extremely versatile and are always wonderful any way you slice them. 🙂
They’re comfort food that’s especially perfect for this time of year, and they’re also high in vitamin C and potassium, and they’re naturally gluten-free.
Potatoes are definitely my favorite side dish. My grilled potato salad is a staple in the summertime, and these crispy smashed baby potatoes are downright addictive and appeal to everyone.
My family prefers them mashed, so my fluffy garlic yukon gold mashed potatoes are on repeat. While I love them too, it’s always fun to change things up.
These Twice Baked Mashed Potatoes were inspired by a dish that I had a nearby restaurant years ago. I’d never had anything like it, and I quickly got to work creating my own version.
It’s another delicious way for me to enjoy my beloved potatoes, and they make any meal extra special.
Why you’ll love this recipe:
- Twice baked mashed potatoes are fluffy and creamy with the flavors of garlic, fresh rosemary and plenty of cheese.
- It’s a versatile, easy side dish that’s perfect with anything you’re serving.
- They may be made in advance, making them a great solution for holidays and busy weeknights.
- They’re gluten-free and vegetarian, and may be easily customized with what you have on hand.
Recipe ingredients
This recipe includes everything you need for fluffy, delicious mashed potatoes, as well as a few extras that take them over the top.
Ingredient notes
- Potatoes. I always use yukon gold potatoes because they have a creamy texture that results in the most amazing mashed potatoes. Russet potatoes are a great substitute if you don’t have any on hand.
- Cheddar cheese. For best results, grate your own full fat cheddar cheese. Pre-grated cheese includes preservatives to keep the cheese from clumping together, which affects meltability.
- Sour cream. The sour cream may be substituted with Greek yogurt for a protein boost! Full fat is recommended for richness.
- Milk. Your favorite milk may be used, but whole milk, half and half or heavy cream will add richness. Buttermilk is also a great choice for a nice tangy flavor.
- Butter. I use unsalted butter to control the sodium. If you only have salted butter on hand, be sure to add less salt to the dish.
- Rosemary. Use fresh or dried rosemary, or substitute with your favorite herbs.
How to make this recipe
This twice baked mashed potatoe recipe couldn’t be any easier. You’re essentially making regular mashed potatoes, loading them up with cheese and baking them to perfection!
Pro tip: Prepare the entire dish up to a day in advance. Remove from the refrigerator about an hour before you plan to bake it to allow it to come to room temperature.
- Place the potatoes and garlic cloves in a large pot.
- Fill the pot with water until it’s at least 2″ over the top of the potatoes.
- Bring to a boil, then simmer the potatoes until tender. Remove from heat, drain well and place them back in the pot.
- Mash the potatoes with a potato masher until they reach the desired consistency.
- Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper, and stir until combined.
- Grease an 9×13″ baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes.
FAQ’s
Yukon gold and russet potatoes are the best for mashed potatoes as they’re high in starch and have great flavor. Yukon gold potatoes have an even creamier texture, which gives them the edge.
Use whole or skim milk for lighter mashed potatoes. If you prefer rich and creamy mashed potatoes, use heavy cream or half and half.
What to serve with this recipe
This is a comforting side dish that’s versatile enough for any occasion as it pairs well with a variety of dishes.
- It doesn’t get better than pan seared steak and mashed potatoes for date night!
- Serve roasted turkey breast or slow cooker ham for Christmas and Easter.
- Twice baked mashed potatoes are perfect alongside roast turkey and spatchcock turkey for Thanksgiving.
- Serve with spatchcock chicken or oven baked pork chops for Sunday dinner or even busy weeknights!
Recipe notes
- Pro tip: For best results, grate your own full fat cheddar cheese. Pre-grated cheese includes preservatives to keep the cheese from clumping together, which affects meltability.
- Pro tip: Prepare the entire dish up to a day in advance. Remove from the refrigerator about an hour before you plan to bake it to allow it to come to room temperature.
- Twice baked mashed potatoes may also be served in individual gratin dishes or ramekins, which will reduce the baking time to 15-20 minutes. Just be sure to grease each dish well!
- Store leftovers for up to 3 days in the refrigerator.
More potato side dishes:
- German potato salad
- Instant pot mashed potatoes
- Loaded baked potatoes by Delish
- Scalloped potatoes by The Girl Who Ate Everything
- Slow cooker mashed potatoes
If you make this recipe, I’d love to hear from you! Leave a comment and rating below, and tag me at @flavorthemoments on Instagram!
Twice Baked Mashed Potatoes
Ingredients
- 3 lbs. yukon gold potatoes peeled and cut into about 1″ cubes
- 6 garlic cloves smashed and peeled
- 1 cup grated cheddar cheese divided
- 1/2 cup sour cream room temperature; sub with Greek yogurt
- 1/2 cup milk room temperature; sub with half and half or heavy cream for added richness
- 4 tablespoons unsalted butter softened
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
- 2 teaspoons kosher salt plus more to taste (use 1/2 the amount of regular salt)
- 1/2 teaspoon black pepper or to taste
Instructions
- Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it covers the potatoes by 2". Cover, and heat over medium high heat until the water comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes.
- Preheat the oven to 350 degrees F. Drain the potatoes well in a colander then place back in the empty pot. Mash the potatoes with a potato masher or ricer until they reach the desired consistency.
- Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper and stir until well to combine. Add more milk as desired, then taste and adjust the seasoning, if necessary.
- Grease a 9×13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!
Notes
- Pro tip: For best results, grate your own full fat cheddar cheese. Pre-grated cheese includes preservatives to keep the cheese from clumping together, which affects meltability.
- Pro tip: Prepare the entire dish up to a day in advance. Remove from the refrigerator about an hour before you plan to bake it to allow it to come to room temperature.
- Twice baked mashed potatoes may also be served in individual gratin dishes or ramekins, which will reduce the baking time to 15-20 minutes. Just be sure to grease each dish well!
- Store leftovers for up to 3 days in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in December 2015. The photos were updated to include step by step photos and the text has been modified to include more recipe information.
51 Comments on “Twice Baked Mashed Potatoes”
Goodness…so creamy and comforting! I love mashed potatoes made with yukon golds, as well! One of our family’s favorites!
My husband and boys would eat mashed potatoes every day if they could! And yukon golds certainly are the best. Thanks, Annie! 🙂
Yep, I definitely wouldn’t have any leftovers! These potatoes look like the ultimate comfort food and I love the touch of rosemary. I can see why you dreamt about them.
I’m pinning this one to try very soon! 🙂
I had to make a lot so we would have leftovers! haha Thanks, Sarah, and hope you’re having a great week! 🙂
Oh yum!!! These is no better combo than potatoes and cheese! I love everything about this dish!
You’re so right! Potatoes and cheese makes for the ultimate comfort food. Thanks, Annie!
You’re proving to me that mashed potatoes are still TOTALLY relevant after Thanksgiving 🙂 These look so creamy and delicious!
They are relevant after Thanksgiving! My family thinks they’re relevant every week. 🙂
Theese look SO cheesy and delicious. I have to try the recipe – nothing beats something as comforting as mashed potatoes with herbs and yummy salty cheese!
Thanks so much, Thalia, and I couldn’t agree more! 🙂
You have just upped my mashed potato game! I’m obsessed with mashed potatoes during the holidays but have never tried twice baked ones! I love all that cheese!
Thank you, Izzy! These were definitely my favorite and I love that I can make them ahead!
Girlfriend, you had me at cheesy, and then you lost me to drool right around twice baked potato. 🙂 These taters look fabulous! So perfect for the holiday or simply to accompany my weekend meal because they are too fabulous to save for a special occasion! All sorts of yummmmmm! Pinned! Cheers, Marcie! To a beautiful weekend!
You’re so funny! I definitely won’t be saving these for special occasions alone…they will make the middle of the week something special for sure! Thanks much, Cheyanne! 🙂
These mashed potatoes look AMAZING Marcie! I love amshed potatoes and you made them so much better by adding rosemary and cheese. Yum! 🙂
Thanks so much, Rachel! 🙂
So this is going to sound crazy but I only really discovered the wonder that is yukon gold potatoes about a year ago. I don’t know why I never bought them before! But I am completely obsessed now. These potatoes look fantastic Marcie – I love the rosemary!
I only discovered yukon golds a few years ago, and I swear it was a revelation! Obsessed is definitely a good word to describe how I much I love them, too. 🙂 Thanks, Ashley!
I am such a huge potato lover! I will take them anyway, but creamy mashed potatoes baked with cheese?!? Yes please!
I could eat potatoes in a different form every single day! Baked with cheese was certainly a nice change. haha Thanks, Ashley!
I love how you put a unique twist on mashed potatoes, Marcie! This is such a classic dish that I always have to have around for the holidays. The cheese and rosemary combination sounds amazing! Pinned!
Thank you, Gayle, and I appreciate the pin! 🙂
I LOVE twice baked mashed potatoes!!! potatoes will always have a place at our holiday table!!! love your Cheesy Rosemary Twice Baked Mashed Potatoes!!!
I don’t know why I’d never been exposed to twice baked mashed potatoes before a few months ago! They are life changing. 🙂 Thanks, Alice!
I keep meaning to try twice baked potatoes but I always get lazy and stop at the first bake lol! But all this cheese and goodness in this is making me think it’s worth it!
There’s definitely one extra step involved here, but they really are worth it! Thanks, Z! 🙂
Sounds like my house, Amy! 🙂
These mashed potatoes would definitely steal the show at any holiday table, they look incredible, Marcie! I’ve only tried making twice mashed potatoes once last year and I definitely need to try yours next! I love the rosemary and cheese combo!
Thanks so much, Kelly! These are definitely happening for Christmas. 🙂 Hope you’re having a great weekend!
I love mashed potatoes, and these twice mashed potatoes look super delicious, Marcie! Love how you made them so droolicious by adding rosemary and cheese. 🙂
This was a fun way to change up mashed potatoes. 🙂 Thanks, Anu!
Twice-baked mashed potatoes?? Now WHY have I never tried these?? They look completely amazing, Marcie! Love all the rosemary and cheesy goodness.. 🙂
I have no idea why it took me so long to be exposed to twice baked mashed potatoes, but better late than never! Thanks so much, Sarah! 🙂
Love potatoes and these sound so good. Twice baked and all the goodness, looks so creamy. I haven’t made mashed potatoes in a while and these is almost screaming at me to go make some. Looks amazing Marcie. Pinning.
That video on potatoes, so so so good.
Have a wonderful weekend dear.
Thank you, Ash! I think this is my favorite way to eat mashed potatoes, and it’s so nice that they can be made ahead. 🙂 Have yourself a wonderful weekend!
Hi Marcie, I’m a potato fiend and this dish does look dreamy.
I am too! Thanks, Cheri! 🙂
I saw these on Pinterest today and pinned the heck out of these. Looks like a perfect cheesy recipe!
Haha — thanks for pinning the heck out them, Pamela! Enjoy your weekend! 🙂
I am wild about potatoes. I like rice, but never got really warm and fuzzy about rice dishes.
Potatoes are comfort. I particularly like the Yukons. I can easily just have a side salad and mashed
potatoes for dinner——and these of course are very very special mashed potatoes.
While I’ve always loved rice, there’s something about potatoes that’s even more comforting. Especially when cheese is involved, right? 🙂 Thanks, Carol!
Sign me up for twice baked potatoes anyday, especially these!
I’ve signed you up, Jocelyn, and I’m right there with ya! 🙂
Seriously, I don’t even need anything else … just give me the cheesy rosemary twice baked potatoes and I’ll be in heaven!
Haha…I feel the same way! 🙂
Honestly, I’m not always a huge fan of mashed potatoes, but these ones look fantastic!!!
Mashed potatoes can be so boring, but not these! Thanks, Cathy! 🙂
Hi
When is the rosemary incorporated into this recipe.
Sorry about that, Jackie — the Rosemary gets incorporated with the butter and Greek yogurt. I will modify the recipe to reflect that in just a bit, and thank you for bringing this to my attention!
Hello and Merry Christmas. Unfortunately I purchased Idaho organic potatoes instead of Yukon Gold. Will the consistency be different with Idaho potatoes? Thanks for the recipe!
Hi Clasina! I’m assuming Idaho potatoes are more like russet potatoes? Russets aren’t as creamy as Yukon golds, but with all the creaminess going on in these twice baked mashed potatoes, I don’t think it will be an issue at all! Merry Christmas, and I hope you enjoy the potatoes!