Twice Baked Mashed Potatoes
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!
Potatoes are definitely my favorite side dish. My German potato salad recipe is a staple in the summertime, and these crispy smashed potatoes are downright addictive and appeal to everyone.
For the winter holidays and special occasiona, however, I like to make a batch of ultra decadent, Cheesy Twice Baked Mashed Potatoes.
This easy recipe transforms my yukon gold mashed potatoes by loading them up with shredded cheddar cheese, tangy sour cream, fresh garlic and rosemary.
I was 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.
If you’re looking for a standout side dish to serve at Easter, Thanksgiving, Christmas, or anytime you just need cheesy potatoes on the menu, make a batch of these family-friendly twice baked garlic 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 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.
- 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.
- Garlic. This recipe calls for six whole cloves, which is a whole lot of garlic flavor!
- Rosemary. Use fresh or dried rosemary, or substitute with your favorite herbs.
See the recipe card below for the full list of ingredients and quantities.
How to make twice baked mashed potatoes
Making twice baked mashed potatoes with sour cream and cheese 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.
See the recipe card below for full instructions.
- 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.
Recipe FAQs
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.
I prefer peeling my Yukon Golds to create super smooth and creamy mashed potatoes. Technically you could leave the skins on since they’re so tender.
If using another variety of potato (like Russets), you definitely have to peel before boiling.
Use whole or skim milk for lighter mashed potatoes. If you prefer rich and creamy mashed potatoes, use heavy cream or half and half.
You’re welcome to assemble the mashed potatoes as directed, cover tightly, and refrigerate for up to three days before baking.
If making and chilling ahead of time, place the mashed potatoes on the counter to bring them to room temperature before baking. You might need to add a splash of milk or cream to the top as well to prevent the potatoes from drying out.
Serving suggestions
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, air fryer chicken thighs or oven baked pork chops for Sunday dinner or even busy weeknights!
Recipe notes
- Pro tip: You can 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 garlic 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 easy mashed potato recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Twice Baked Mashed Potatoes Recipe
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
- Make ahead 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.
- 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.
50 Comments on “Twice Baked Mashed Potatoes”
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!
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!
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! 🙂
While I’ve always loved rice, there’s something about potatoes that’s even more comforting. Especially when cheese is involved, right? 🙂 Thanks, Carol!
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! 🙂
Sign me up for twice baked potatoes anyday, especially these!
I’ve signed you up, Jocelyn, and I’m right there with ya! 🙂
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! 🙂
Hi Marcie, I’m a potato fiend and this dish does look dreamy.
I am too! Thanks, Cheri! 🙂
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!
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! 🙂
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!