Name: Baked Twice Mashed Potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Preheat the oven to 350 degrees F.

Place sliced potatoes into a large pot and cover with water; add salt and bring to a boil.

Simmer until potatoes are fork tender, about 20 to 25 minutes. Drain potatoes and transfer to a large bowl.

Mash the potatoes and stir in the melted butter, sour cream, half and half and All Purpose Seasoning.

Spray a 9×13 baking dish with non-stick cooking spray.

Spread the potato mixture into the prepared baking dish. At this point you can cover and refrigerate until ready to bake.

When ready to bake, place baking dish in the preheated oven and bake for 20-25 minutes or until the potatoes are heated through.

0
Review & Earn

Level up & unlock free Premium by reviewing recipes!

My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Warm Your Dairy Ingredients 🥛
Heat the half-and-half and sour cream to room temperature before mixing into hot potatoes to prevent lumps and ensure a silky, smooth texture throughout.
Dry Your Potatoes Thoroughly 💧
After draining boiled potatoes, return them to the hot pot for 1-2 minutes to evaporate excess moisture, which creates fluffier, less gluey mashed potatoes.
Chill Before Second Baking ❄️
Refrigerate the potato mixture for at least 2 hours (or overnight) before the second baking; this helps the potatoes hold their shape and develop a crispier, more defined golden crust.
Season in Layers 🧂
Add salt and all-purpose seasoning to the mashed potatoes first, then taste and adjust after adding dairy—this prevents over-seasoning and allows flavors to meld properly.
Butter-Brush the Top 🧈
Before the second baking, brush the potato surface with melted butter to encourage a rich, golden-brown crust and enhance overall flavor complexity.