Name: Twice Baked Mashed Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 3 pounds yukon gold potatoes; 6 cloves garlic; 1 cup cheddar cheese; 0.5 cup sour cream room temperature; 0.5 cup milk; 4 tablespoons unsalted butter; 1 tbsp fresh rosemary; 2 teaspoons kosher salt; 0.5 tsp black pepper

From the Cook

1/5

Twice Baked Mashed Potatoes

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Twice Baked Mashed Potatoes

3 pounds yukon gold potatoespeeled and cut into about 1″ cubes

6 cloves garlicsmashed and peeled

1 cup cheddar cheesegrated, divided

½ cup sour cream room temperaturesub with Greek yogurt

½ cup milkroom temperature

4 tablespoons unsalted buttersoftened

1 tbsp fresh rosemarychopped

2 teaspoons kosher saltplus more to taste (use 1/2 the amount of regular salt)

½ tsp black pepperor to taste

Instructions

Visit Blog

Instructions

Place the potatoes and garlic cloves in a large pot. Fill the pot with water until it covers the potatoes by 2". Cover, and heat over medium high heat until the water comes to a boil. Remove the lid, reduce the heat to medium, and simmer until the potatoes are tender, about 15 minutes.

Preheat the oven to 350 degrees F. Drain the potatoes well in a colander then place back in the empty pot. Mash the potatoes with a potato masher or ricer until they reach the desired consistency.

Add 1/2 cup of the cheese, sour cream, milk, butter, rosemary, salt and pepper and stir until well to combine. Add more milk as desired, then taste and adjust the seasoning, if necessary.

Grease a 9×13" baking dish with cooking spray and add the potatoes. Top with the remaining cheese and bake until warmed through and the cheese has melted, about 30 minutes. Serve immediately and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

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

Tips & Tricks (5)

Starch the Potatoes Properly 🥔
Cut Yukon Gold potatoes into uniform 1.5-inch pieces and soak in cold water for 30 minutes before boiling to remove excess starch, resulting in creamier, fluffier mashed potatoes with better texture.
Warm Your Dairy First 🥛
Heat milk and butter together before folding into hot potatoes to prevent temperature shock, which keeps potatoes fluffy instead of gluey and allows better incorporation of all ingredients.
Infuse Garlic and Rosemary in Butter 🧈
Gently simmer minced garlic and fresh rosemary sprigs in melted butter for 2-3 minutes before adding to potatoes to extract maximum flavor and create an aromatic foundation for the entire dish.
Use a Ricer or Food Mill 🔧
Press hot potatoes through a ricer rather than mashing to avoid overworking the starch and creating a gluey consistency; this technique ensures silky-smooth texture every time.
Strategic Make-Ahead Assembly 📋
Prepare the potato mixture one day ahead, then bake at 350°F for 25-30 minutes before serving; this allows flavors to meld overnight and saves valuable cooking time on serving day.