These twice baked mashed potatoes are the perfect side dish for your holiday dinner. They’re creamy, cheesy, and loaded with flavor from the bacon. This is comfort food at its finest, and your guests will be so happy you made these instead of regular mashed potatoes. This recipe is sure to be a family favorite in no time!
Twice Baked Mashed Potatoes
Oh my gosh, these twice baked mashed potatoes are truly amazing! My version of twice baked garlic mashed potatoes is loaded with all the good stuff – bacon, cream cheese, sour cream, and cheddar cheese. The result is an incredibly creamy, cheesy, flavorful, and crowd pleasing dish that’s a hit every time I make it.
If you’ve been looking for truly phenomenal mashed potatoes, you’ll love how the addition of cream cheese brings it to the next level. Plus, loading it up with crispy bacon bits and green onions adds that extra pop of flavor.
Potatoes are the epitome of comfort food for me. As much as I love mashed potatoes, sometimes I want something with an extra “wow” factor. That’s where this recipe comes in. It’s a wonderful spin on mashed potatoes that is truly next level delicious.
My husband said these are hands down the best potatoes he’s ever eaten, so I’m sure your family will love this recipe as much as mine does. Whether you serve this side dish with a comfort food dinner, or for Thanksgiving, this recipe is sure to be a family favorite.
Feel free to double or triple this recipe if you’re making it for a large crowd. This is a recipe that multiplies beautifully.
Bacon: Crispy bacon adds a smoky flavor to the dish. The crunchiness of the bacon also balances out the creaminess of the potatoes.
Yukon Gold Potatoes: These potatoes are perfect for mashing because of their creamy texture and buttery flavor. They have a medium starch content, which helps them to mash up light and creamy without becoming too dense or gluey.
Cream Cheese: Cream cheese adds a rich, creamy, and tangy flavor that makes the mashed potatoes taste even better.
Sour Cream: This adds a subtle tang to balance out the richness of the other ingredients.
Butter: The butter not only adds flavor but also makes the mashed potatoes richer and silkier.
Milk: A splash of whole milk adds to the creamy texture of the mashed potatoes.
Dried Parsley: This herb adds a touch of freshness to the dish, making it more flavorful.
Fine Sea Salt: Salt enhances the flavors of the other ingredients. Fine sea salt dissolves more easily than table salt and has a less salty taste.
Black Pepper: The slight heat from black pepper adds depth to the dish by cutting through the rich flavors from the other ingredients. Freshly ground pepper will add a stronger flavor.
Garlic Powder: Garlic powder adds a delicious savory layer to the potatoes.
Cheddar Cheese: This cheese adds a sharp and creamy layer of flavor to the potatoes. It’s best to use freshly grated cheese because it melts better, which creates a gooey and delicious topping.
Green Onions: These are used mixed into the dish and as a garnish. They add a fresh and mild onion flavor.
How To Make Twice Baked Mashed Potatoes
Prepare the Potatoes: Start by cleaning, peeling, and cutting the potatoes into half-inch pieces. (See the recipe card below for the full printable instructions.)
Boil the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring the water to a boil until the potatoes are fork-tender.
Cook the Bacon: While the potatoes are boiling, cook the bacon in a large nonstick skillet until it becomes crispy. Once cooked, remove the bacon and get rid of the excess grease.
Mash the Potatoes: Drain the potatoes, put them back into the pot, and mash them until they’re almost smooth.
Add the Ingredients: Now it’s time to add the cream cheese, sour cream, cubed butter, milk, parsley, salt, pepper, and garlic powder. Mix until the potatoes are smooth and the butter and cream cheese have melted.
Stir in Extras: Add in half of the shredded cheese, half of the bacon, and the green onions. Mix again.
Prepare the Casserole Dish: Grease the bottom and edges of a casserole dish. Transfer the potato mixture to the casserole dish, spreading it out evenly.
Add the Toppings: Sprinkle the remaining cheese over the potato mixture, then top it with the remaining bacon.
Bake: Bake in the preheated oven until the cheese is melted and the potatoes are heated through.
Serve: Remove from the oven, top with additional green onions, and serve. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
- Always start with cold water when boiling potatoes. This helps them cook evenly. If you start with hot water, the outside can cook before the inside does.
- Add salt to the water for boiling. Seasoning the water is your only chance to flavor the potatoes from the inside out.
- Use freshly shredded cheese for better melting and texture.
Can I Use Different Types of Potatoes?
Absolutely! I prefer Yukon Gold potatoes for their creamy texture and buttery flavor, but you can definitely use other types. Russet potatoes are a good option that also make deliciously fluffy mashed potatoes.
What Is The Difference Between Baked Potato And Twice Baked Potato?
A baked potato is just a potato that has been roasted in the oven until it’s cooked through. A twice baked potato, on the other hand, is a potato that’s been baked, hollowed out, filled with a flavorful mixture using the scooped-out potato and mix-ins, and then baked again.
The Best Way To Boil Potatoes For Mashed Potatoes
The best way to boil potatoes for mashed potatoes is to start with cold water. Place your peeled and cut potatoes in a pot and cover with cold water. Then, add a generous pinch of salt. The salt will help flavor the potatoes as they cook. Bring the water to a boil and cook until the potatoes are fork-tender. Once they’re cooked, just drain and mash.
What Makes Mashed Potatoes Gluey?
Overworking your potatoes can cause a gluey texture. When potatoes are mashed, their starch cells are broken down. If they’re mashed too much, the cells release more starch, which results in a heavy, gluey texture. To avoid this, mash your potatoes just until they are as smooth as you’d like them to be.
Make Ahead Instructions
To make this in advance, you can prepare the casserole up to the point of baking, then cover it and store it in the fridge for up to 2 days. When you’re ready to eat, allow it to rest on the counter for 20-30 minutes, then bake as directed. You may need to add a few extra minutes to the cooking time since you’ll be starting with a colder dish. This make-ahead method can be a real time-saver, especially during busy holiday meals!
Storing And Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the leftovers to an oven-safe dish, cover it with aluminum foil, then bake in the oven at 350F for 15-20 minutes (or until heated through). Reheating in the oven helps prevent them from drying out.
Can You Freeze Twice Baked Mashed Potatoes?
Absolutely! This casserole can be frozen for up to 2 months. Prepare the casserole as directed but do not bake it. Allow it to cool completely. Cover the dish tightly with a layer of plastic wrap, then add a layer of aluminum foil over the plastic wrap. Make sure it’s tightly sealed around the edges of the dish.
To bake frozen twice baked mashed potatoes, thaw the casserole in the refrigerator the night before you plan to eat it. When you’re ready to bake, remove the plastic wrap and replace the aluminum foil. Preheat your oven to 350F. Bake the casserole for about 45 minutes covered, then remove the foil and bake for another 15-20 minutes or until the top is golden brown and the casserole is heated through. If the casserole is still cold in the middle, you may need to bake it for additional time. Check the temperature with a food thermometer to make sure it has reached 165F.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other side dishes. Some reader favorites are:
- Baked Potato Casserole
- Mashed Potatoes without Milk
- Scalloped Potatoes and Ham
- Paula Deen Green Bean Casserole
- Whipped Sweet Potatoes
- Microwave Baked Potato
- Microwave Sweet Potato Recipe
- 1 pound bacon, cut into 1/4 inch slices
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces (about 6 cups)
- 4 ounces cream cheese, cubed and room temperature (half a brick)
- 1/2 cup sour cream
- 1/4 cup butter, cubed
- 1/4 cup whole milk
- 1 1/2 teaspoons dried parsley
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 cups freshly shredded sharp cheddar cheese, divided*
- 1/4 cup sliced green onions, plus extra for garnish
- Preheat the oven to 375F. Grease the bottom and edges of a 9x13 casserole dish with butter.
- Rinse the potato cubes under cold running water to remove the excess starch.
- Place your potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes by about an inch. Add a large pinch of salt to the pot. Bring the water to a boil and cook until the potatoes are fork-tender (about 10 minutes). Drain the potatoes, then place them back in the pot.
- While the potatoes are boiling, cook the bacon in a large nonstick skillet over medium-high heat until crispy (about 8 minutes). Remove the bacon from the pan and discard the excess grease.
- After the potatoes are drained and back in the pot, use a potato masher or a hand mixer to mash the potatoes until they are almost smooth.
- Add in the cream cheese, sour cream, cubed butter, milk, parsley, salt, pepper, and garlic powder. Mix until the potatoes are smooth and the butter and cream cheese have melted.
- Add in 1 cup of shredded cheese, half the bacon, and the green onions. Mix again.
- Transfer the potato mixture to the buttered casserole dish, and spread it out evenly.
- Sprinkle the remaining cheese over the potato mixture, then top with the remaining bacon. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the potatoes are heated through.
- Remove from the oven, top with additional green onions, and serve.
*I recommend using freshly shredded cheese because it melts better than pre-grated cheeses (which are coated in an anti-caking agent that makes them gritty when they melt).
Amount Per Serving: Calories: 635Total Fat: 43.2gCarbohydrates: 31.6gFiber: 2.3gSugar: 3gProtein: 30.7g
Nutrition information isn’t always accurate.
Try making this twice baked mashed potatoes recipe! It’s the perfect side dish during the holiday season.