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!

Twice baked mashed potatoes in a baking dish with rosemary on top

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. πŸ™‚

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.

Serving spoon digging into twice baked mashed potatoes

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.

Twice baked mashed potato recipe ingredients

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.

How to make twice baked mashed potatoes collage
  1. Place the potatoes and garlic cloves in a large pot.
  2. Fill the pot with water until it’s at least 2″ over the top of the potatoes.
  3. Bring to a boil, then simmer the potatoes until tender. Remove from heat, drain well and place them back in the pot.
  4. Mash the potatoes with a potato masher until they reach the desired consistency.
  5. Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper, and stir until combined.
  6. 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

Which potatoes are best for mashed potato?

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.

Can you use milk instead of heavy cream for mashed potatoes?

Use whole or skim milk for lighter mashed potatoes. If you prefer rich and creamy mashed potatoes, use heavy cream or half and half.

Serving of twice baked mashed potatoes on a white plate

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.

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.
Spoonful of twice baked mashed potatoes lifting out of baking dish

More potato side dishes:

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 in a baking dish with rosemary on top

Twice Baked Mashed Potatoes

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!
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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

Calories: 291kcal, Carbohydrates: 39g, Protein: 10g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 32mg, Sodium: 131mg, Fiber: 4g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

**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.

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