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–+ servings
Get ready to dig into a baking dish filled with piping hot, irresistibly golden crusted, super creamy Twice Baked Mashed Potatoes. This make-ahead perfect side dish combines everything you love about creamy mashed potatoes, baked and twice baked potatoes; grated cheese, sour cream, crispy bacon, fresh herbs, and a whisper thin crispy crust at the edges. The only thing better than the taste of Twice Baked Mashed Potatoes casserole is its convenience. You can make it up to three days ahead of time and reheat before serving or you can make it, wrap it tightly, and freeze it for up to a month.

Twice Baked Mashed Potatoes

Rebecca Lindamood
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Dig into a baking dish filled with irresistibly golden crusted, super creamy Twice Baked Mashed Potatoes. This make-ahead side dish combines everything you love about mashed potatoes, baked and twice baked potatoes; grated cheese, sour cream, crispy bacon, fresh herbs, and a whisper thin crispy crust at the edges. The only thing better than the taste of Twice Baked Mashed Potatoes is their convenience. You can make it up to three days ahead of time and reheat before serving or you can make it, wrap it tightly, and freeze it for up to a month.

Equipment

  • chef's knife
  • Paring Knife or Vegetable Peeler
  • Potato Masher
  • Stock pot or Other Large Pot
  • colander
  • 9-inch by 13-inch baking dish
  • Cheese grater (or buy pre-grated cheese)

Ingredients
  

  • 5 lbs golden potatoes or white potatoes
  • 6 cloves garlic peeled but left whole
  • 2 teaspoons kosher salt
  • ½ pound butter or 16 tablespoons or 2 sticks
  • 12 ounces cream cheese
  • 1 cup sour cream
  • 2 cups grated cheddar cheese or monterey jack, colby, Parmesan, or combination of cheeses
  • ⅛ teaspoon freshly grated nutmeg
  • 1 pound bacon crisped, drained on paper towels, and roughly chopped
  • ¼ cup minced fresh herbs divided (I use a combination of parsley, thyme, rosemary, and sage)
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375ºF.
  • Peel the potatoes and cut them into roughly equal size pieces, about 2 inches. Add the potatoes and garlic cloves to a large stockpot, cover with cold water by 1 inch, and place over high heat.
  • Bring the potatoes and garlic to a boil, then lower the heat and simmer until the potatoes and garlic are soft and easily pierced with a butter knife. Turn off the heat. Strain the mixture in a colander.
  • Place the pan on the warm burner without turning the heat back on. Add the butter and cream cheese to the pan, then return the hot, drained potatoes and garlic to the pan as well. Let the potatoes steam dry for about 5 minutes.
  • Use a potato masher to thoroughly mash the potatoes until they reach your desired consistency. Mix in the sour cream, grated cheese, nutmeg, and all but 1 1/2 teaspoons each of the crumbled bacon and freshly chopped herbs.
  • Taste the mixture and adjust with salt and pepper to taste. Lightly grease a 9-inch by 13-inch baking dish and scrape the mashed potatoes into it. Use a silicone spatula or serving spoon to swirl the potatoes so there are some peaks to crisp as it bakes.
  • Bake for 40 minutes, or until golden brown with slightly darker edges. Garnish with the reserved bacon and fresh herbs.

Nutrition

Calories: 655kcalCarbohydrates: 37gProtein: 15gFat: 50gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 124mgSodium: 989mgPotassium: 957mgFiber: 4gSugar: 3gVitamin A: 1179IUVitamin C: 38mgCalcium: 212mgIron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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