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+ servings
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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  • 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


  • 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 9x13" 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!