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Creamy Twice Baked Mashed Potatoes for Comforting Sides

Twice Baked Mashed Potatoes
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Creamy crispy Twice Baked Mashed Potatoes with mouthwatering toppings. Perfect for weeknight sides.

Ingredients

Scale
  • 2 pounds russet potatoes, scrubbed and peeled
  • 4 tablespoons unsalted butter
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk or half-and-half
  • 2 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese, divided
  • Optional mix-ins: chopped green onions, crumbled cooked bacon, or cooked spring onions

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the potatoes in a large pot, cover with cold salted water, and bring to a gentle boil. Cook until fork-tender, about 15–20 minutes. Drain well, then return to the pot and let them steam off excess moisture.
  3. Melt the butter in a small saucepan and sauté the minced garlic until fragrant. Remove from heat.
  4. Mash the potatoes with a sturdy masher or ricer. Add cream cheese, sour cream, warm butter, and gradually pour in the milk. Stir until creamy and combined. Fold in green onions or bacon if using.
  5. Season with salt and pepper. The mash should be silky and aromatic.
  6. Spread the mashed potatoes into a shallow baking dish. Sprinkle with half of the cheddar cheese, then smooth the surface. Finish with the remaining cheddar cheese.
  7. Bake for 20–25 minutes until golden and bubbling. For extra crispness, switch to broil for the last 2–3 minutes.
  8. Remove from the oven and let rest for 5–10 minutes before serving.

Notes

  • This dish is great for make-ahead prep.
  • You can customize with your favorite toppings.
  • Adjust seasoning to your taste.

Nutrition

Find it online: https://bakerslider.com/twice-baked-mashed-potatoes/

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