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–+ servings
A casserole dish full of twice baked mashed potatoes with caramelized cheese on top with fresh chopped chives, with a spoon lifting some mashed potatoes up.
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Twice Baked Mashed Potatoes

Twice Baked Mashed Potatoes are PERFECT for the holidays, made with Yukon gold potatoes mashed with cream cheese, sour cream, and parmesan then baked in a casserole dish until crispy on top!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 10 servings
Calories: 412kcal
Author: Jacqui

Equipment

  • 1 large stockpot
  • 1 9x13" casserole dish
  • 1 potato masher or electric hand mixer

Ingredients

  • 5 pounds Yukon gold potatoes washed and quartered
  • 2 cups muenster cheese shredded, divided
  • 8 ounces cream cheese (1 block)
  • 1/2 cup parmesan cheese grated or shredded
  • 3/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper or to taste
  • 1/2 teaspoon salt or to taste
US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Grease a large casserole dish with butter and set aside.
  • Add potatoes to a large stockpot and add cold water until the potatoes are completely submerged. Bring to a boil, then reduce to a high simmer for 15-20 minutes, or until potatoes are fork-tender but not completely falling apart.
  • Drain the potatoes completely, then add back into the pot. Add 1 cup of muenster cheese, cream cheese, sour cream, parmesan, heavy cream, and spices. Mash the potatoes until everything is mixed together and there are no more big pieces of potato.
  • Scoop potato mixture into the casserole dish and smooth into an even layer. Top evenly with remaining muenster cheese and bake in the preheated oven for 20-25 minutes.
  • If the cheese isn't golden brown after the time is up, turn the broiler on for 1-2 minutes, or until the cheese has turned golden.

Notes

Click on the time in the instructions to start a timer! 
Storage
Refrigerate leftovers in an airtight container for 2-3 days.
Freeze in a freezer-safe container for 2-3 months. Potatoes can change texture when frozen, so this dish will be best when freshly made.
Cooking Tips
  • Add the potatoes to the pot before boiling the water, because starting with cold water can help them cook more evenly.
  • If your potatoes are hard to mash, add a bit more heavy cream or sour cream until they're easier to work with.
  • Try to cut the potato pieces to about the same size, so they all finish cooking at the same time. Larger pieces will take longer to finish boiling than smaller pieces.
  • I like using an electric hand mixer or handheld potato masher to mash the potatoes. 
  • If you're serving this for a holiday meal, try adding something green on top like chopped chives or green onion. This will make the dish look much nicer on the table!

Nutrition

Calories: 412kcal | Carbohydrates: 43g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 430mg | Potassium: 1052mg | Fiber: 5g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 45mg | Calcium: 293mg | Iron: 2mg