This year, add a fun and flavorful twist to your holiday table. Twice Baked Mashed Potatoes give you a deliciously creamy texture, with all the same flavors of that comfort food that everyone loves. This easy side dish serves up individual portions with just a scoop, making it a simple addition to family dinners, dinner parties, and holiday meals.
I'm always thinking of ways to make potato recipes that are fast, delicious, and can be served any time of year. While I do think that this one pairs well with any holiday meal menu, I also think that it's a great option for any time of year, with any main dish. It's like creamy mashed potatoes meets a twice-baked potato, creating a flavor that really is next level.
All you need is a little bit of time and a few simple ingredients, and you'll have a mashed potato dish that people will be talking about for days. It's quickly become one of our favorite side dishes when we're feeding a crowd.
Be sure to try these Smoked Twice Baked Potatoes and Smoked Mashed Potatoes for two more easy side dish recipes.
Ingredients
- Yellow Potatoes - Wash and cube. The skin on yellow or gold potatoes is thin, so you don't have to peel them unless you want to.
- Salted Butter - For flavor. You can use unsalted butter if that's what you have. Just adjust the added salt to taste.
- Sour Cream - Adds creaminess to the texture.
- Half and Half - Adds richness to the flavor.
- Cream Cheese - Helps with flavor and texture. Softened cream cheese will be easier to mix into the warm potatoes.
- Shredded Cheddar Cheese - I normally use pre-shredded to save on time. I used a triple cheddar blend in these photos. But freshly shredded cheddar cheese also works.
- Crumbled Bacon - Cook, drain the grease, and crumble. Or use real bacon crumbles.
- Garlic Powder - For flavor.
- Salt - For flavor.
- Black Pepper - For flavor.
- Chopped Chives - Optional, but a great garnish and topping.
See recipe card for quantities.
How to Make Twice Baked Mashed Potatoes
Preheat the oven to 375°F. Grease a baking dish.
Step One: Add the potatoes to a large pot with cold water and boil until fork-tender. Drain and return to the pot.
Step Two: Add the butter, sour cream, cream cheese, half-and-half, garlic powder, salt, and pepper.
Step Three: Mash until smooth. We like our mashed potatoes a little chunky. But you can make them as smooth as you like.
Step Four: Stir in half of the cheese, bacon, and chives.
Step Five: Spread the potato mixture into the baking dish. Leave the top a little bumpy to hold the cheese and bacon.
Step Six: Top with more cheese and bacon crumbles.
Step Seven: Bake until hot and golden on top. Remove from oven and top with chives. If the cheese starts browning too quickly, loosely cover the baking dish with foil until the potatoes are heated through.
Top tip
For smoother mashed potatoes, run them through a potato ricer. We like our mashed potatoes a little chunky and skip that step, but it's easy enough to add in.
Also, avoid overmixing the potatoes, especially with an electric mixer. Too much mixing can make them gummy instead of fluffy. Do not make mashed potatoes in a food processor. They come out like glue.
Substitutions
- Potatoes - You can also use red or Russet potatoes for this recipe. We just like the flavor and ease of yellow potatoes, as they have a thin and tender skin.
- Bacon - Instead of fresh cooked bacon, use crispy bacon bits. Make sure they are real bacon. Microwave them for 20-30 seconds to crisp them up before adding to the recipe.
- Butter - Unsalted butter works just as well as salted butter. You may need to add a little extra salt to the potatoes.
Variations
- Potato Toppings - Using fresh chives is a great option, but you could also use fresh herbs, more melty cheddar cheese or other types of cheese, or even some diced green onions.
- Extra Cheese - Try Monterey Jack, Colby Jack, or a combination of cheeses for a slightly different flavor.
- Spicy - Add a pinch of cayenne pepper or some diced jalapeños if you like a little heat.
See these Loaded Potato Bites for a quick and easy appetizer recipe.
Equipment
To make this perfect side dish, you'll want to have a baking or casserole dish, a large pot, a spoon for serving, and a cutting board and sharp knife. You'll also need a potato masher or ricer to get the texture you prefer.
Storage
After this twice-baked mashed potatoes recipe is baked and cooled, store any leftovers in an airtight container. Keep them covered in the refrigerator, and eat within 3-4 days. Reheat thoroughly before eating.
To reheat a larger portion, place the potatoes in an oven-safe dish, cover with foil, and bake at 350°F until hot throughout. You can also microwave individual portions.
For longer storage, freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly different after freezing because of the dairy ingredients.
Common Questions
Again, totally up to you. I remove them because I don't like the texture, but if you're a fan of leaving them on, that's fine. Just be sure to give the potatoes a really good cleaning to remove any dirt or grime.
Absolutely. Prepare the mashed potato mixture, spread it into the greased baking dish, and add the cheese and bacon. Cover tightly with foil and refrigerate for up to 24 hours before baking.
When you're ready to serve, remove the foil and bake as directed. Since the potatoes are starting cold, they may need some extra time in the oven to heat all the way through.
Overmixing is usually the problem (or making them in a food processor). Potatoes release starch as they're mashed, and too much mixing can make them sticky. I prefer a regular potato masher because it's easy to control the texture without overworking them.
Related
Looking for other recipes like this? Try these:
Recipe
Twice Baked Mashed Potatoes
Ingredients
- 2.5 lb yellow potatoes washed and cubed (peeling is optional)
- 4 tablespoons salted butter
- ½ cup sour cream
- ¼ cup half and half
- 2 tablespoons cream cheese
- 1 cup shredded cheddar cheese divided
- ½ cup crumbled bacon divided
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped chives optional
Instructions
- Preheat the oven to 375°F. Grease a 2-quart baking dish.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 12–15 minutes, until fork-tender. Drain well.
- Add the butter, sour cream, half and half, cream cheese, garlic powder, salt, and pepper. Mash until creamy.
- Stir in half of the shredded cheddar cheese, bacon, and chives, if using.
- Spread the potatoes into the prepared baking dish. Sprinkle the remaining cheddar and bacon over the top.
- Bake uncovered for 20–25 minutes, until hot and lightly golden.
- Garnish with the remaining chopped chives, if desired, and serve warm.
Notes
Nutrition
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