Tired of the same old side dishes? These Twice Baked Mashed Potatoes turn ordinary mashed potatoes into a memorable, comforting centerpiece for any meal. Rich, creamy, and loaded with melted cheddar, roasted garlic, and fresh rosemary, this recipe can also be prepared ahead of time—perfect for holidays or busy weeknights.
Potatoes are my go-to side dish. While lighter summer potato salads and crispy smashed baby potatoes have their place, these Cheesy Twice Baked Mashed Potatoes are my pick for winter holidays and special dinners. The base is classic creamy mashed potatoes—I prefer Yukon Golds for their naturally buttery texture—but the addition of sour cream, plenty of sharp cheddar, roasted garlic, and rosemary elevates the dish to something special.
I first tasted a version of this at a local restaurant and spent time recreating and refining it at home. The result balances creamy, garlicky mashed potatoes with a golden, cheesy top that holds up well when reheated.
If you want a crowd-pleasing side for Thanksgiving, Christmas, Easter, or any time you want extra-cheesy comfort food, this recipe delivers. It’s vegetarian, naturally gluten-free, and easy to adapt to what you have on hand.
Why you’ll love this recipe
- Fluffy, creamy mashed potatoes flavored with roasted garlic and fresh rosemary.
- Generous cheddar cheese creates a melty, golden top that everyone loves.
- Can be assembled ahead of time and baked when you’re ready—ideal for holidays.
- Vegetarian and gluten-free by default, plus easy to customize.
Recipe ingredients
This recipe uses simple, familiar ingredients with a few choices that make the final dish richer and more flavorful.
- Potatoes: Yukon Golds are ideal for their creamy texture; russets can be used as a substitute.
- Cheddar cheese: Freshly grated full-fat cheddar melts best; pre-grated cheese often contains additives that affect texture.
- Sour cream: Adds tang and richness; you can substitute Greek yogurt if desired.
- Milk or cream: Whole milk, half-and-half, or heavy cream will make the potatoes extra rich; buttermilk adds a pleasant tang.
- Butter: Unsalted butter lets you control the salt level; reduce added salt if using salted butter.
- Garlic: Six cloves are used for a pronounced garlic flavor; roast or simmered garlic mellows and deepens the taste.
- Rosemary: Fresh is preferred, but dried can be used—adjust amounts accordingly.
See the recipe card below for exact quantities.
How to make twice baked mashed potatoes
These twice baked mashed potatoes are simple: boil the potatoes with garlic, mash, mix in cheese and dairy, transfer to a baking dish, top with more cheese, and bake until hot and bubbly.
Pro tip: Assemble the dish up to a day in advance and refrigerate. Remove it about an hour before baking so it comes closer to room temperature for even reheating.
- Place peeled, cubed potatoes and whole peeled garlic cloves in a large pot. Cover with water by about 2 inches and bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Preheat the oven to 350°F (175°C). Drain the potatoes well and return them to the pot. Mash with a potato masher or pass through a ricer to your preferred consistency.
- Stir in half of the grated cheddar, sour cream, milk, softened butter, chopped rosemary, kosher salt, and black pepper. Add more milk as needed for the texture you like and taste to adjust seasoning.
- Grease a 9×13-inch baking dish and spread the potato mixture evenly. Sprinkle the remaining cheese over the top and bake until heated through and the cheese has melted and browned slightly, about 25–30 minutes. Serve hot.
Recipe FAQs
Yukon Golds and russets are both excellent choices; Yukon Golds yield a creamier texture while russets give a fluffier finish.
For the smoothest mashed potatoes, peel them first. Yukon Gold skins are thin and tender, so leaving them on is optional, but peeling produces a silkier result.
Yes—whole milk will give good results. Use cream or half-and-half for a richer outcome, or buttermilk for extra tang.
Yes. Assemble as directed, cover, and refrigerate for up to three days. Allow the dish to come closer to room temperature before baking and add a splash of milk or cream if it seems dry.
Serving suggestions
These potatoes pair well with roasted or grilled proteins and make an excellent centerpiece for holiday spreads.
- Serve alongside pan-seared steak for an indulgent date-night meal.
- Pair with roasted turkey or glazed ham for festive occasions.
- Enjoy with roasted or spatchcock chicken, baked pork chops, or grilled vegetables for a satisfying Sunday dinner.
Recipe notes
- Make-ahead tip: Prepare the casserole up to a day early. Remove from the refrigerator about an hour before baking so it bakes evenly.
- For individual portions, divide into gratin dishes or ramekins and reduce baking time to 15–20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Twice Baked Mashed Potatoes Recipe
Servings: 8 | Prep Time: 15 mins | Cook Time: 45 mins | Total Time: ~1 hour
These twice baked mashed potatoes are creamy and flavorful with roasted garlic, rosemary, and plenty of melted cheddar. They make a comforting side that’s easy to prepare ahead of time.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cut into 1″ cubes
- 6 garlic cloves, smashed and peeled
- 1 cup grated cheddar cheese, divided
- 1/2 cup sour cream, room temperature
- 1/2 cup milk, room temperature (or half-and-half/heavy cream)
- 4 tbsp unsalted butter, softened
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 2 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
Instructions
- Place potatoes and garlic in a large pot. Cover with water by 2″ and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Preheat oven to 350°F. Drain potatoes well and return to the empty pot. Mash until smooth or to your preferred texture.
- Stir in 1/2 cup cheese, sour cream, milk, butter, rosemary, salt, and pepper. Adjust milk for consistency and taste for seasoning.
- Transfer potatoes to a greased 9×13″ baking dish. Top with remaining cheese and bake 25–30 minutes, until warmed through and cheese is melted. Serve immediately.
Notes
- Make ahead: assemble and refrigerate up to 24 hours. Bring closer to room temperature before baking and add a splash of milk if dry.
- Leftovers refrigerate up to 3 days.
Nutrition (estimate per serving)
Calories: 291 kcal | Carbs: 39 g | Protein: 10 g | Fat: 11 g
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