Twice Baked Mashed Potatoes

A mashed potato casserole is thick and cheesy, with all the flavors of a twice baked potato but in casserole form. Make it ahead of time for a large gathering or potluck. It’s a great alternative to mashed potatoes.

 

Have you every tried to come up with something to take to a potluck or dinner that you can make ahead, is easy to warm up, and everyone will love? Twice baked mashed potatoes check off all the boxes. Everything you love about a loaded bake potato all in one dish.

If you need a main dish potato casserole, try a hamburger potato casserole with a sour cream sauce, or if it’s a brunch, try a cheesy ham and potato casserole.

This recipe has all the flavor and texture of a loaded baked potato – butter, cream, green onions – but it’s baked in a casserole dish! With a crowd pleasing recipe like this one, you can serve it for family dinners, holiday dinners, or take it to your next potluck! The options are endless.

For an all out Southern meal, serve it with bacon wrapped pork tenderloin or slow cooker ribs. You can never go wrong with cheesy potatoes as your side.

Casseroles have always been a favorite of mine, they’re so easy to throw together and most of the time they can be prepared ahead and baked when needed.

When it comes to potato casseroles, some meals call for rich and savory like scalloped potatoes, but for those times when you want a loaded baked potato flavor but in casserole form, try making a twice baked potato casserole.

Twice baking gives all of the flavors a chance to come together. A little garlic along with the green onions make them so much more interesting than traditional mashed potatoes. The eggs and long cooking time gives them a thicker texture, and the cream cheese makes certain that they’re creamy.

A tried and true potato side dish recipe is especially great to have in your back pocket for those occasions when someone wants you to bring a something that will feed a crowd. This casserole will easily feed 10. You can also half the recipe if you don’t need quite that much.

Twice baked mashed potatoes will go with almost any meat dish that’s on the menu. While everyone loves creamy mashed potatoes, they don’t travel well and they require some last minute cooking, not so with mashed potato casserole.

Why mashed potato casserole?

• It’s a simple recipe that easily feeds a crowd
• You can make it ahead of time and bake when you’re ready
• Add or omit toppings to make it just how you want
• The best recipe to bring to a potluck! Everyone loves it
• It has all the flavors of a fully loaded baked potato

Can I prepare this casserole ahead of time?

Yes! Make this casserole ahead of time and store in the fridge before baking. A great way to save some time if you’re busy or making other dishes on the same day. Simply add it to a casserole dish, cover with plastic wrap or a lid, and store in the fridge for 1-2 days.

Twice baked mashed potato ingredients

• Potatoes – Russet potatoes are the best type of potatoes for this casserole. They’ll mash smoothly and absorb all of the incorporated flavors. Yukon golds are second best but again, russet will have a thicker texture.
• Butter – you can’t have mashed potatoes without butter!
• Garlic and Green onions – these provide flavor.
• Milk – whole milk will result in creamier, more flavorful potatoes, you can also use half-and-half or even heavy cream.
• Cream cheese – Make sure your cream cheese is room temperature so it more easily combines with the potatoes.
• Cheddar cheese – Sharp cheddar cheese is my go-to but use whatever you like. In addition, freshly grated cheese will melt better than packaged shredded cheese.
• Eggs – this gives the casserole more texture than what you have in traditional mashed potatoes.

Steps to make a mashed potato casserole

Step 1: Prepare

Peel and cut potatoes into chunks. Boil until a fork will go into them easily.

Step 2: Add some flavor

Cook the garlic and green onion in a skillet until softened.

Step 2: Mash potatoes

Drain and mash the potatoes with a potato masher and add the green onions and garlic.

Pro Tip: As with mashed potatoes, it’s better not to use a mixer to make the potatoes creamy. If you don’t want any lumps use a potato ricer. Since these potatoes have onions and garlic, I like them a little lumpy so I use a potato masher.

Step 3: Get cheesy

While the potatoes are still hot, mix in cream cheese, some cheddar cheese, and the milk and eggs.

Add the eggs last so the potatoes will be a little cool and won’t curdle the eggs. Your mixture will be slightly lumpy.

Step 4: Bake

Add it to a casserole dish, top with some more cheese, and bake until the cheese is golden brown, about 45 minutes.

Variations

• Add more toppings – Add crispy bacon or parmesan cheese after the casserole is done baking.
• Leave out garlic and onions – If you’re not a fan of garlic cloves or green onions, feel free to omit them.
• Try marscapone instead of cream cheese, it’s not as tangy as cream cheese.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.