Looking for a comforting side that’s creamy, cheesy, and irresistibly crisp on top? These Easy Twice Baked Mashed Potatoes deliver all that and more—with minimal effort. This dish takes everything you love about mashed potatoes and bakes them again for that golden, bubbly finish. Whether you’re cooking for a family dinner, prepping ahead for the holidays, or using up leftover mash, this recipe is your go-to. With just a few pantry staples and simple steps, you’ll have a delicious casserole that pairs perfectly with roast meats, chicken, or seafood like our garlic parmesan chicken skewers.
Table of Contents
Easy Twice Baked Mashed Potatoes
- Total Time: 1 hr
- Yield: 10 servings 1x
Description
Creamy, cheesy, and baked to golden perfection—these easy twice baked mashed potatoes are the perfect comfort side for any meal.
Ingredients
6 Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
4 oz cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits (optional)
Instructions
1. Preheat oven to 350°F (175°C).
2. Peel and cube potatoes; boil until tender (20–25 minutes), then drain.
3. Mash hot potatoes with ¼ cup butter until smooth.
4. Mix in sour cream and cream cheese until creamy.
5. Stir in 2 cups of shredded cheese.
6. Transfer to 9×13″ baking dish and spread evenly.
7. Top with remaining cheese, butter pieces, and bacon bits.
8. Bake for 20–25 minutes until cheese is melted and bubbly.
9. (Optional) Broil 1–2 minutes for a crisp top.
10. Serve warm as a side dish or holiday favorite.
Notes
Use warm dairy and mash while potatoes are hot to avoid gluey texture.
Yukon Golds give creamier results, but Russets work for fluffier texture.
Make ahead and refrigerate before baking for time-saving prep.
Vegetarian? Skip the bacon or add chopped herbs or green onions.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 2g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg
Why This Easy Twice Baked Mashed Potatoes Recipe Is a Must-Try
A Family Favorite with a Golden Twist
Hi there! We’re Sarah & Ben, the duo behind Easy Recipes To Go. Years ago, during a cold Midwest winter, we found ourselves trying to stretch leftover mashed potatoes into something new for a surprise dinner with friends. That’s when this dish was born—a happy kitchen accident that turned into a family classic. These Easy Twice Baked Mashed Potatoes are now a holiday staple in our home, but we also love them on busy weeknights when we need something cozy without the chaos. That’s why easy twice baked mashed potatoes have become one of our most reliable comfort dishes. They’re not just comforting—they’re packed with nutrients too. According to the USDA, a single potato contains more potassium than a banana, plus vitamin C and fiber—so yes, this cheesy side dish can absolutely be wholesome. When life gets hectic, we rely on these easy twice baked mashed potatoes to bring comfort without complication. They feel indulgent, but they’re built on simple ingredients we always have on hand.
It’s not just about convenience—it’s about flavor. Think soft, creamy mashed potatoes packed with cheese, a hint of tang from sour cream, and a melty top that bubbles up just right. No fancy techniques. No stress. Just the kind of side dish that gets people asking for seconds.
Why “Twice Baked” Makes All the Difference
What sets this recipe apart is the second bake—it’s where the magic happens. Once the mashed potatoes are creamy and loaded with cheese, they’re spread into a casserole dish, topped with even more cheese and a handful of bacon bits, then baked until the edges get crisp and golden. It’s indulgent in the best way and comes together easily with ingredients you probably already have. Pair it with something like our cast iron chicken thighs for a no-fail dinner the whole family will love.
Whether you’re cooking for five or feeding a crowd, this recipe brings together everything we love about real food: easy steps, rich flavor, and ingredients that work hard without breaking the bank.
Ingredients That Make It Creamy and Crowd-Pleasing
The Best Potatoes for Twice Baked Goodness
The beauty of these easy twice baked mashed potatoes starts with simple, quality ingredients. Not all potatoes are created equal—especially when you’re aiming for that smooth, rich texture. Yukon Gold potatoes are our top pick. They’re naturally buttery and hold up well when mashed and baked again. Russet potatoes work too, giving a fluffier feel, but you might need more dairy to keep them creamy.
If you’re using leftover mashed potatoes (yes, you can), just warm them slightly before mixing to prevent clumping. We’ve done this when prepping for brunch with a main like our blueberry lemon pancakes—it cuts time and still delivers that same baked bite.
Cheese, Dairy & Flavor Boosters
Cheese is where the fun begins. A mix of cheddar and Monterey Jack adds sharpness and melt.
Sour cream brings tang. And cream cheese? That’s the secret to ultra-smooth potatoes that don’t dry out in the oven.
Want to mix things up? Try shredded mozzarella or even a bit of smoked gouda for a deeper, savory flavor. Just avoid pre-shredded cheese if possible—they don’t melt as cleanly.
We keep butter soft and ready to go. You’ll stir some in while mashing and dot the rest on top before baking. Trust us—it’s worth it.
If you’re cooking for someone who’s avoiding dairy, swap in plant-based sour cream and vegan cheese blends. We’ve tested versions with almond milk cream cheese and they still come out creamy.
You can also skip the bacon for a vegetarian-friendly dish, or load it up with chives or sautéed mushrooms instead. For a full protein-packed meal, pair it with our cilantro lime shrimp wraps.
Here’s a quick ingredient breakdown:
| Ingredient | Details / Options |
|---|---|
| Yukon Gold Potatoes | 6 large, peeled and cubed (or use leftover mash) |
| Butter | ¼ cup for mash, 2 tbsp for topping |
| Sour Cream | ½ cup; use Greek yogurt for a tangy option |
| Cream Cheese | 4 oz; softened |
| Cheddar-Monterey Jack Blend | 3 cups total (2 mixed in, 1 on top) |
| Bacon Bits (Optional) | 1 tbsp, or more to taste |
Keep these ingredients on hand and you’re just minutes away from a dish that hits every craving—creamy, cheesy, crispy, and comforting.
Step-by-Step Recipe for Easy Twice Baked Mashed Potatoes
Prep and Boil Your Potatoes Right
Start by peeling and cubing 6 Yukon Gold potatoes. Cut them into even chunks so they cook evenly. Place them in a large pot and cover with salted water. Bring to a boil, then reduce the heat to a simmer. Cook until fork-tender—this usually takes 20 to 25 minutes.
Drain the potatoes thoroughly. Let them sit for a minute or two in the colander so excess moisture evaporates. This is a great time to preheat your oven to 350°F.
If you’re using leftover mashed potatoes instead, reheat them gently with a splash of milk to loosen them up before proceeding.
Mash, Mix, and Layer the Flavor
Transfer the hot potatoes into a large bowl. Mash immediately using a hand masher,
potato ricer, or hand mixer. Add ¼ cup butter, ½ cup sour cream, and 4 oz cream cheese. Mix until smooth, but don’t overwork it The creamy, cheesy goodness is what makes easy twice baked mashed potatoes so satisfying. overmixing can make potatoes gluey.
Stir in 2 cups of shredded cheddar–Monterey Jack cheese blend until evenly incorporated. Season with salt and pepper if desired.
Scoop the mixture into a 9×13-inch baking dish and smooth the top. Sprinkle the remaining 1 cup of cheese evenly over the surface. Dot with 2 tablespoons of butter, then sprinkle with bacon bits if using.
Tip: For an extra-savory bite, stir in roasted garlic or chopped green onions. We’ve even paired this with bold mains like our jerk shrimp tacos to balance the richness.
Bake Until Golden and Bubbling
Bake at 350°F for 20 to 25 minutes, uncovered. The top should be melted, bubbling, and just starting to brown around the edges. For an extra-crisp finish, you can broil for 1 to 2 minutes at the end—just keep a close eye.
Serve hot alongside something simple like our cast iron chicken breast, and you’ve got a full, satisfying dinner. Once out of the oven, these easy twice baked mashed potatoes are golden, bubbly, and irresistible.
Make-Ahead, Store, and Reheat Like a Pro
How to Prep Ahead for Busy Days
One of the best things about Easy Twice Baked Mashed Potatoes is how well they hold up before baking. You can make the entire dish ahead of time—up to 2 days in advance—and bake it fresh when you’re ready. After spreading the mashed potatoes into the baking dish and topping with cheese and butter, cover it tightly with foil and refrigerate.
When you’re ready to serve, take it out about 30 minutes before baking so it comes to room temperature. Then bake as directed—no need to adjust the time.
If you’re planning a holiday meal or cooking for guests, this tip is a game changer. We often prep this dish the night before serving it with mains like our garlic parmesan chicken recipe or cast iron chicken.
Leftovers, Freezing, and Reheating Tips
Leftover mashed potatoes don’t always reheat well—but this recipe is an exception. Store leftovers in an airtight container or simply wrap the casserole dish in foil and refrigerate for up to 4 days. The cheese and sour cream help keep the texture moist, even after a few days.
To reheat:
- Oven: Cover with foil and bake at 350°F for 15–20 minutes, or until warmed through. Remove foil for the last 5 minutes if you want the top crisp.
- Microwave: Use a microwave-safe dish and reheat in 1-minute intervals. Add a splash of milk if needed to loosen the texture.
Want to freeze it? You can. Assemble the dish, wrap it tightly in plastic and foil, and freeze for up to 1 month. Thaw overnight in the fridge and bake fresh the next day.
These freezer-friendly features make it just as helpful as our kodiak cake waffle recipe, which also works great for batch cooking and freezing.
What’s the best potato to use for twice baked mashed potatoes?
Yukon Golds are a top choice. They mash smooth and hold their creamy texture well during baking. Russets are another good option if you prefer a fluffier bite. For flavor and consistency, we usually stick with Yukon Gold—like we do when making our French toast muffin recipe for its buttery texture.
Can I use leftover mashed potatoes for this recipe?
Yes! Just reheat the mashed potatoes slightly and mix in the other ingredients while warm. This helps avoid clumping. It’s a great way to turn leftovers into something special. If you’re already meal-prepping dishes like our blackened shrimp tacos, this tip will save even more time.
How do I get a crispy, cheesy top?
Bake uncovered and use a generous layer of shredded cheese on top. You can also broil the casserole for 1–2 minutes at the end for a bubbly golden finish. Just keep an eye on it to avoid burning.
Can I make these twice baked mashed potatoes ahead of time?
Absolutely. This dish is ideal for prep-ahead dinners or holidays. Assemble everything, cover, and refrigerate. Bake when needed. It’s just like our other make-ahead favorites, such as cilantro lime shrimp wraps, which taste even better after a bit of rest time.
Final Thoughts
These Easy Twice Baked Mashed Potatoes are more than a side dish—they’re a warm, cheesy comfort you’ll want to make again and again. Whether you’re preparing ahead, feeding a crowd, or simply craving something cozy, this recipe checks all the boxes. From the creamy base to the golden, crisp top, it’s as satisfying to make as it is to eat.
And the best part? You don’t need fancy tools or tons of time. Just a few kitchen staples, a bit of love, and maybe a main dish like our grilled chicken strips to round out the meal. Easy twice baked mashed potatoes aren’t just delicious—they’re foolproof and unforgettable.
Try it once—and you’ll keep coming back.
