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.
Ingredients
- 3 lbs Russet Potatoes (6 medium potatoes)
- ½ cup Butter
- 1 bunch Green Onions
- 4 cloves Garlic (minced)
- 2 cups Milk
- 4 ounces Cream Cheese (room temperature)
- 8 ounces Cheddar Cheese (2 cups)
- 2 eggs
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
Calories: 366kcal | Carbohydrates: 29g | Protein: 12g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 295mg | Potassium: 699mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 9mg | Calcium: 261mg | Iron: 1mg
