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.

Easy Twice Baked Mashed Potatoes: Cheesy, Golden, and Crowd-Friendly Easy Twice Baked Mashed Potatoes

Description

Creamy, cheesy, and baked to golden perfection—these easy twice baked mashed potatoes are the perfect comfort side for any meal.

Ingredients

Scale

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)

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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