Easy Twice Baked Mashed Potatoes

These Twice Baked Mashed Potatoes feature a blend of creamy Yukon Golds, sour cream, milk, and butter, baked to perfection with bacon, cheddar, and green onions. They’re ultra-savory, creamy, and satisfying! Serve them as a crowd-pleasing side dish at special occasions or dinner get-togethers.

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Why This Recipe Works

If you’re a fan of twice baked potatoes, you’re going to love these twice baked mashed potatoes! This recipe is my bold, savory twist on classic creamy mashed potatoes or buttermilk mashed potatoes. It all starts with mashed Yukon Golds, giving the recipe a creamy, buttery base.

Spoonful of mashed potatoes with bacon and onions.

The potatoes are mixed with savory add-ins like cheddar cheese, green onions, bacon, sour cream, and loads of butter. But what really makes these potatoes special is baking them with extra cheddar and bacon on top, resulting in a crispy, golden-brown layer.

And if that’s not enough, this recipe couldn’t be easier to prepare! You’ll be able to enjoy a comforting and hearty side dish without much effort at all!

Ingredients

Yukon Gold Potatoes: Yukon Gold potatoes offer a naturally buttery and creamy texture, which is perfect for mashing!
Bay Leaves: Add a subtle, aromatic depth to the potatoes as they boil.
Butter: Brings in a rich, smooth element that makes the mash irresistibly creamy. Make sure the butter is unsalted for better control over the sodium level.
Milk: Adds moisture and lightness to the mashed potatoes, making them fluffy. You can use regular 2% milk, whole milk, or buttermilk for a little extra tang.
Sour Cream: Provides a tangy twist, giving the potatoes a unique richness.
Sharp Cheddar Cheese: Adds a burst of savory, umami notes, giving the potatoes that classic twice baked flavor.
Bacon: Offers a smoky, crispy contrast to the soft texture of the mash. You can use regular bacon or turkey bacon for a lighter option.
Green Onions: Add a fresh, mild onion flavor and a pop of color for the garnish.

Instructions

Prep the Ingredients: Remove the butter, sour cream, and milk from the refrigerator to bring them to room temperature. This helps in achieving a smoother blend with the potatoes.
Cook the Potatoes: Peel and quarter the potatoes. Place them in a large pot and cover them with water by an inch. Add a pinch of kosher salt and bay leaves. Bring the pot to a boil, then reduce the heat to medium and simmer for 15 minutes, until tender.
Mash the Potatoes: Drain the potatoes and return them to the pot. Add the room-temperature butter and mash them until the texture is smooth.
Combine the Ingredients: Gradually mix in the milk, followed by the sour cream. Stir in three-quarters of the cheddar cheese, the chopped bacon, and most of the green onions, saving some for the garnish.
Bake: Transfer the potato mixture to a lightly greased 9×13-inch dish. Sprinkle the top with the reserved bacon and cheese, and bake uncovered at 375 degrees Fahrenheit for 20-25 minutes. Once done, garnish your twice baked mashed potatoes with the remaining green onions, and enjoy!

Substitutions & Variations

Potato Varieties: If Yukon Gold potatoes are unavailable, russet or red potatoes are both suitable substitutes.
Dairy Alternatives: For a dairy-free version, use plant-based butter, dairy-free milk, and a sour cream alternative.
Cheese Options: Experiment with different cheeses like Gouda, Parmesan, or a blend for varied flavors.
Spiced: Add a dash of paprika or garlic powder for an extra flavor kick.
Crispier Topping: Broil the potatoes for the last few minutes for an extra golden, crispy cheese topping.
Low-Sodium: Use low-sodium cheese and reduce the salt if you’re watching your sodium intake.

Casserole dish with mashed potatoes and toppings.

Storing & Reheating

Keep your twice baked mashed potatoes fresh with these storage and reheating tips:

Fridge: Transfer the leftover twice baked mashed potatoes to an airtight container. They will last in the fridge for up to 3 days this way.
Freezer: For longer storage, freeze the potatoes on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 2 months.
Reheating: To reheat, place them in a 350 degrees Fahrenheit oven until heated through, which typically takes about 10-15 minutes. If frozen, add a few extra minutes or thaw them overnight in the refrigerator.
Prep Ahead: You can prepare the mashed potato mixture a day in advance and store it in the refrigerator. When you’re ready to serve, just add the toppings and bake as instructed. This is a great time-saver for busy days or hosting dinner guests.

Expert Tips and Tricks

Choose the Right Potato: Opt for starchy potatoes like Yukon Gold or Russets. They have the ideal texture for mashing and absorb flavors well.
Uniform Potato Pieces: Cut your potatoes into even sizes so they cook at the same rate and don’t become overcooked or undercooked in parts.
Salt the Water Generously: When boiling the potatoes, make sure the water is well-salted. This is your first chance to build flavor right into the potatoes.

FAQs

Is it necessary to use room-temperature ingredients?

Yes, it’s important to use room-temperature butter, milk, and sour cream for this recipe. Doing so helps the ingredients incorporate smoothly into the potatoes without clumping. Cold ingredients can make the potatoes stiff and harder to mix.

Why are my mashed potatoes gummy?

Gummy mashed potatoes result from over-mashing, especially with a food processor or blender. These tools can break down the starches too much, creating a gluey texture. For the best texture, stick to using a potato masher or a hand mixer.

How can I prevent the potatoes from becoming too dry when reheating?

Cover the baking dish with aluminum foil when reheating to retain moisture and prevent the potatoes from drying out. This method traps steam, keeping the potatoes moist and the cheese melted.

If you enjoyed this twice baked mashed potatoes recipe, be sure to check out some more of my favorite potato recipes like these:

If you try this Twice Baked Mashed Potatoes recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!