Twice baked mashed potatoes are the ultimate comfort food or holiday side! Fluffy mashed potatoes are mixed with sour cream, cream cheese and chives for a slightly cheesy and savory flavor. Topped with buttery breadcrumbs, this dish is perfect for holiday dinners or a cozy weekend meal.
I didn’t think making mashed potatoes even more delicious was possible, but let me tell you, it’s possible. Thanks to the inspiration for this dish, everyone’s favorite baked potato. Meet baked potatoes in casserole form.
This is the perfect side dish to serve with a stuffed whole roasted chicken or homemade smoked turkey breast.
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📋 Ingredients you’ll need
You’ll need a few simple ingredients to jazz up these potatoes.
- Potatoes: I like to use Yukon Gold for ideal texture.
- For the creamy and cheesy flavor, add a combination of sour cream, cream cheese, milk and butter. These are what give the potatoes that “twice baked potato” vibe.
- Fresh chives are stirred into the potatoes before baking, they add a nice fresh bite.
- The crunch topping is a combination of panko bread crumbs and melted butter. This adds a crispy bite, a nice textural contrast in an otherwise creamy and smooth dish. Mix the panko with butter to help them brown in the oven.
🔪 Step by step instructions
Preheat oven to 425F. In a medium pot, boil potatoes for 12-15 minutes until tender.
Meanwhile, in a small bowl, combine panko with a tablespoon of the melted butter. Set aside.
Add sour cream, cream cheese, milk, butter, and salt to a large bowl. Whisk until smooth and creamy.
Working in batches, push potatoes through a ricer into same bowl.
Add chives.
Stir until combined.
Scrape into an 8 x 8-in. baking dish, smoothing top.
Sprinkle crumbs evenly over the potatoes. Bake in the center of the oven until the top is golden and the potatoes are warmed through 10 min. If bread crumbs aren’t browning enough, place under the broiler for 1-2 minutes.
If the bread crumbs aren’t browning enough, turn on the broiler and broil for 1-2 minutes or until the bread crumbs have browned. Watch carefully to avoid burning.
✏️ Substitutions
- Sour cream – you can use Greek yogurt instead of sour cream. This will keep a tanginess while giving these a lighter finish.
- Chives – use scallions or green onions instead. They’ll offer a similar fresh, oniony flavor.
📖 Variations
I like to make variations of this recipe based on my favorite baked potato toppings.
- Cheesy: Mix ½ cup shredded cheddar or Gruyère into the potatoes before baking for a gooey, cheesy finish. You can also sprinkle some cheese on top with the panko.
- Fully loaded: Add 4 slices of crispy cooked bacon (crumbled), ½ cup shredded cheddar cheese to the potato mixture. Top with extra shredded cheddar and bacon crumbles.
💭 Cooking tips
- Start with cold water: When boiling the potatoes, I always find it easier to start with the potatoes in cold water and bring it to a boil. This avoids any boiling water splashing up at you when you add the potatoes and helps the potatoes cook evenly.
- For perfectly fluffy mashed potatoes, try a potato ricer! This handy tool creates ultra-smooth potatoes and makes a thoughtful gift for any home cook (I love my Oxo ricer). No ricer? No problem—use a regular potato masher before combining the potatoes with the other ingredients.
Twiced Baked Mashed Potatoes
Ingredients
- 2.5 lbs yellow potatoes
- ¼ cup melted butter, divided
- 3 tablespoon Panko bread crumbs
- 1 ¼ teaspoon salt, divided
- 1 cup milk
- ½ cup cream cheese, room temperature
- ½ cup sour cream
- 2 tablespoon minced chives
Instructions
- Preheat oven to 425F.
- Add potatoes to a large pot filled with cold water. Bring to a boil, continue boiling until the potatoes are tender, about 12-15 minutes. Drain.
- Mix panko with 1 tablespoon of butter and ¼ teaspoon of salt in a small bowl. Set aside.
- Whisk milk, cream cheese, sour cream, the remaining 3 tablespoon butter, and salt in a large bowl until combined. Season with fresh pepper. Working in batches, push potatoes through a ricer into the same bowl. Add chives and stir until combined.
- Scrape into an 8 x 8-in. baking dish, smoothing top.
- Sprinkle with panko. Bake in centre of oven until top is golden and potatoes are warmed through, 10-12 min.
- If panko hasn’t browned enough, place under the broiler for 1-2 minutes, watching carefully to make sure it doesn’t burn.
Notes
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I like to use a potato ricer to make perfect, fluffy mashed potatoes. If you don’t have one, simply mash the potatoes after you drain them. Then, once mashed, stir them into the cream cheese mixture.
Fiori
Louisa Clements