Skip the hassle of regular twice-baked potatoes and make this equally delicious-tasting side dish of twice-baked MASHED potatoes. Easier to make, serve and store.
My mother made amazing twice-baked potatoes, they were hands-down one of my favorite dishes, but they only made an appearance on our dinner table a few times per year. As a kid I’d constantly request them, and she would say she’d make them soon, but then stall on bringing them back for months. After making them myself for the first time I immediately understood. No doubt twice-baked potatoes are delicious, but they’re such a hassle. After making them only twice, I vowed to find an alternative.
Ta-Da! Twice-baked MASHED potatoes are so much easier and provide your tastebuds with the exact same taste. They’re also easier to take as a side to a potluck, or to store in your refrigerator to be served as a yummy side a couple nights in a row.
Oozing with Flavor
This recipe will give you a tray of mouthwatering, creamy, cheesy mashed potatoes. You’ll never want to make plain mashed potatoes again. By adding the cheese and bacon, the dish gains extra notes of both texture and sharpness. The sour cream and cream cheese combine perfectly with the potatoes, giving them a creamy decadence that melts in your mouth.
Don’t be Afraid to Add Variation
While this recipe calls for ingredients that keep this dish as classic as possible, you can absolutely tailor it to your choosing. Starting with the cheese, cheddar is classic for any type of twice-baked potatoes, but use your imagination, or simply what you already have on hand. The current preferred cheese in my household is a Cathedral City brand mature cheddar. I’m shredding it over everything, including this twice-baked mashed potato recipe and it is heavenly. You could also combine a few different types together. When it comes to cheeses, the more the merrier. Gouda or a mixed pepper jack would both be bold substitutes.
Consider adding some herbs, either to the mashed potato mixture or scattered on top for an extra pop of both color and taste. My herb garden is in full bloom right now, so I’m adding herbs to everything. Choose which herb(s) to use depending on the flavors you like best or what entrée you’re serving the dish with. Rosemary, thyme or dill (fresh or dried) are my recommended choices.
If you wish to keep this dish classic with a small extra spark, then chives are the answer. Topping your finished pan with chives adds a beautiful touch of green and a hint of fresh crunch.
FAQs & Tips
How to Make Ahead and Store?
You can make this ahead of time and refrigerate for up to two days before baking – but make sure you cover the pan with foil or use a lidded baking tray. Let the dish sit for 30 minutes at room temperature before baking, and double-check it’s heated all the way through by the end of baking time.
Can I leave the potato skins on?
If you want a creamy mashed potato, then the short answer is no. However, if you want to keep the touch of skin or jacket, as many people call it, that regular twice-baked potatoes have you can opt not to peel. Boil the potatoes with the skin and mash. It will result in a chunkier consistency than the peeling method.
Why are my mashed potatoes gummy?
Don’t overmix! Use a light hand to mash your potatoes and fold in the sour cream and cream cheese, don’t churn. When potatoes are over-mixed the natural starches cause them to become gluey rather than the desired fluff.
Serving Suggestions
This dish can be served alongside an endless list of entrées, they’re potatoes after all. Because mashed potatoes are such a comfort food, I prefer to pair them with equally comforting dishes such as Baked Chicken Thighs. Round out your meal with a salad. My favorite salad to plate next to twice-baked mashed potatoes is a Kansas chopped salad with peppercorn ranch. Ranch and potatoes go hand-in-hand, and you can use any extra bacon bits you’ve already made for the twice-baked mashed potatoes to sprinkle over the salad.
To complete a perfect Sunday dinner, a dessert is necessary. Keep this part simple and bake a small cake, so everyone can enjoy a sweet sliver yet still comfortably walk away from the table, rather than roll.
Twice-Baked Mashed Potatoes
Ingredients
- 6 medium Yukon Gold potatoes peeled
- 1/4 cup unsalted butter softened
- 1/2 cup sour cream
- 4 ounces cream cheese softened
- 3 cups shredded cheddar cheese
- 2 tablespoons unsalted butter cut into small pieces
- 1 tablespoon bacon bits
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Fill a large pot with water, add a pinch of salt, and bring to a boil. Carefully add the peeled potatoes and cook until they are fork-tender, about 20 to 25 minutes.
- Drain the potatoes and place them in a large mixing bowl. Add 1/4 cup of softened butter and mash the potatoes until they’re smooth.
- Fold in the sour cream and cream cheese to the mashed potatoes until the mixture is creamy and well combined.
- Stir in 2 cups of shredded cheddar cheese until evenly distributed.
- Transfer the potato mixture to a 9×13-inch baking dish, spreading it out evenly.
- Top the potatoes with the remaining 1 cup of shredded cheddar cheese, dot with the 2 tablespoons of butter pieces, and sprinkle with bacon bits.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and the edges start to turn golden brown.
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