Twice Baked Mashed Potatoes

These twice baked mashed potatoes go from stovetop to a cheesy, golden-topped casserole, made with sharp cheddar, cream cheese, and green onions, no canned soup involved. Assemble it up to two days ahead and refrigerate until you're ready to bake, which makes it an easy one to bring to a potluck or holiday table. Active time is about 30 minutes, plus 45 minutes in the oven.

Course: Side Dish

Cuisine: American

Servings:

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Ingredients

Instructions

Preheat oven to 375º. Lightly grease a 9 x 13 baking dish.
Peel and and cut potatoes into large chunks. Add to boiling water in a large pot and cook covered for 15 minutes or until tender with a fork. Drain potatoes.
While the potatoes are boiling, add butter to a skilled and add green onions, cooking until softened, about 5 minutes. Add garlic and cook an additional minute.
Add drained potatoes to a large bowl and mash with a potato masher. Add green onions and garlic. Add cream cheese and 1 cup of grated cheese, mix until melted then add the milk, eggs and salt. Stir until it is well combined and then spoon into the baking dish.
Top with remaining 1 cup of cheese and bake for 45-50 minutes or until browned.

Barbara's Notes + Tips

Warming the milk up in the microwave before adding to the potatoes will help it absorb into the potatoes.
Russet potatoes work best for this casserole but you can use Yukon Gold.
If you want to add bacon, wait until after it has baked or the bacon will get too crispy.
You can make this ahead of time and refrigerate before baking for a day.

Nutrition