Get ready to dig into a baking dish of piping-hot, golden-crusted, ultra-creamy Twice Baked Mashed Potatoes. This make-ahead side dish merges the best of mashed potatoes and twice-baked potatoes: grated cheese, cream cheese, sour cream, crisp bacon, fresh herbs, and a thin, crispy edge that adds the perfect contrast to the silky interior.
Beyond its irresistible flavor, this Twice Baked Mashed Potatoes casserole is incredibly convenient. You can prepare it up to three days in advance and reheat it before serving, or wrap it tightly and freeze for up to a month—ideal for busy holidays or for simplifying weeknight meals.
With an easy prep, the ability to prepare ahead, and a luxurious creamy texture, this elevated take on the classic twice-baked potato will likely become a favorite at holiday tables, including Thanksgiving and Christmas. It also works beautifully for dinner parties or any night you want an indulgent potato side.
Serve it whenever you want comfort food that feels special—Twice Baked Mashed Potatoes are equally at home at a holiday feast or a cozy weeknight dinner.
Mashed Potato Bake
Before diving into the method, here’s a concise list of the ingredients and equipment you’ll need to make this dish.
Loaded Baked Potato Casserole Ingredients
- Yukon Gold potatoes (or other waxy gold, white, or red potatoes)
- Salted or unsalted butter (to taste)
- Cream cheese
- Sour cream
- Grated cheese (cheddar, Monterey Jack, Colby, Parmesan, or a blend)
- Bacon, cooked crisp and chopped
- Fresh herbs (chives, parsley, thyme, rosemary, sage, or green onions)
- Freshly grated nutmeg (a small pinch enhances the flavor)
- Salt and freshly ground black pepper
Twice Baked Potato Casserole Equipment
- Chef’s knife
- Paring knife or vegetable peeler
- Potato masher
- Large stockpot
- Colander
- 9″ x 13″ baking dish
- Cheese grater (or pre-grated cheese)
Baked Potato Casserole
When choosing potatoes for mashed potatoes, waxy varieties like Yukon Gold, white, or red potatoes give the creamiest, most consistent results. Yukon Golds are especially prized for a naturally smooth, buttery texture without needing extra milk or cream.
This recipe intentionally omits additional milk or heavy cream because the butter, cream cheese, sour cream, and grated cheese create plenty of richness. The result is an ultra-creamy mash with depth of flavor from the cheeses and tang from the sour cream.
Cheese choices are flexible—try a combination of cheddar and Monterey Jack for melty richness, or mix in Parmesan or Colby for extra savory notes. Fresh herbs such as parsley, chives, and thyme brighten the dish; green onions work well, too.
Freshly grated nutmeg is a subtle but worthwhile addition. A tiny amount adds warmth and rounds out the dairy flavors; if you have whole nutmeg, grate a pinch fresh for the best aroma.
I like a mix of parsley, chives, and thyme, but feel free to adapt the herb blend to your taste. Fresh herbs sprinkled on top after baking add color and a lively finish.
Twice Baked Mashed Potatoes
Preheat the oven to 375°F.
Peel the potatoes and cut into roughly 2-inch pieces so they cook evenly. Place the potato pieces and whole peeled garlic cloves in a large stockpot, cover with cold water by about 1 inch, and bring to a boil over high heat.
Reduce the heat and simmer until the potatoes and garlic are tender and easily pierced with a knife, about 10–15 minutes. Drain the potatoes and garlic in a colander, then return the pan to the warm burner (do not turn the heat back on).
Cut the butter and cream cheese into small pieces and add them to the warm pan. Return the hot, drained potatoes and garlic to the pan and let them steam for about 5 minutes to remove excess moisture.
Mash the potatoes to your desired consistency with a potato masher. Stir in the sour cream, grated cheese, freshly grated nutmeg, and most of the crumbled bacon and chopped herbs, reserving a small amount of bacon and herbs for garnish.
Taste and adjust with salt and pepper. Lightly grease a 9″ x 13″ baking dish, transfer the mashed potatoes into it, and use a spatula or spoon to form gentle peaks across the surface—these peaks will brown and crisp as the dish bakes.
Bake for about 40 minutes, or until the top is golden and the edges are slightly darker. Remove from the oven and garnish with the reserved bacon and fresh herbs before serving.
Twice Baked Mashed Potatoes
Rebecca Lindamood
15 mins
1 hr 15 mins
1 hr 30 mins
Equipment
- chef’s knife
- Paring knife or vegetable peeler
- Potato masher
- Stock pot or large pot
- Colander
- 9″ x 13″ baking dish
- Cheese grater (or pre-grated cheese)
Ingredients
- 5 lbs golden potatoes (or white potatoes)
- 6 cloves garlic, peeled but left whole
- 2 teaspoons kosher salt
- 1/2 pound butter (16 tablespoons)
- 12 ounces cream cheese
- 1 cup sour cream
- 2 cups grated cheddar cheese (or a blend)
- 1/8 teaspoon freshly grated nutmeg
- 1 pound bacon, cooked crisp, drained, and chopped
- 1/4 cup minced fresh herbs, divided (parsley, thyme, rosemary, sage)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Peel and cut the potatoes into roughly 2-inch pieces. Add potatoes and whole garlic cloves to a large pot, cover with cold water by 1 inch, and bring to a boil over high heat.
- Reduce heat and simmer until potatoes and garlic are tender, about 10–15 minutes. Drain in a colander.
- Return the pan to the warm burner (off heat). Add the butter and cream cheese, then the hot, drained potatoes and garlic. Let steam for about 5 minutes.
- Mash potatoes to the desired consistency. Stir in sour cream, grated cheese, nutmeg, and all but 1 1/2 teaspoons each of the bacon and chopped herbs.
- Season with salt and pepper to taste. Grease a 9″ x 13″ baking dish and spread the mashed potatoes in it. Create peaks with a spatula so the top crisps while baking.
- Bake 40 minutes, until golden brown with slightly darker edges. Garnish with reserved bacon and fresh herbs and serve.
Nutrition
Carbohydrates: 37 g
Protein: 15 g
Fat: 50 g
Nutritional information is an estimate. Calculate nutrition using the actual ingredients you use if exact values are needed.
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