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a spoon digging into baked mashed potato covered in melted cheese in a white casserole dish.
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Twice Baked Mashed Potatoes

This twice-baked potato casserole is creamy, rich and super cheesy! A classic side dish packed with flavour and perfect for your Christmas or Thanksgiving dinner with stretchy cheese in every bite.
Course Side Dish
Cuisine Modern Australian
Total Time 1 hour
Servings 8
Calories 258kcal
Author Lee-Ann Grace

Ingredients

  • 1 kg potatoes peeled and chopped (I used Sebago)
  • 110 g cream cheese room temperature
  • ½ cup sour cream I used light
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • 60 g unsalted butter
  • 1 teaspoon fine salt or to taste
  • 1-2 tablespoons milk as needed
  • 1 tablespoon finely chopped chives garnish (optional)
  • ½ cup grated cheddar cheese divided in half
Metric - US customary

Instructions

  • Preheat oven to 180c.
  • Add potatoes to a large saucepan, cover with cold water and bring to the boil.
    1 kg potatoes
  • Simmer until potatoes are just fork tender then drain well.
  • Allow potatoes to steam dry for a few minutes then mash or rice the potatoes into a large mixing bowl.
  • Add cream cheese to potatoes and mix to combine.
    110 g cream cheese
  • Add remaining ingredients (except for milk and cheddar cheese) and stir to combine, adjusting salt to taste as needed.
    ½ cup sour cream, ½ cup grated parmesan cheese, ½ teaspoon garlic powder, 60 g unsalted butter, 1 teaspoon fine salt
  • Gradually add milk until you reach the consistency you want.
    1-2 tablespoons milk
  • Quickly add half of the grated cheddar cheese and mix lightly to combine.
    ½ cup grated cheddar cheese
  • Spoon mashed potato mixture into the casserole dish, sprinkle with remaining cheddar cheese then bake for 30 minutes or until golden and heated through.
    ½ cup grated cheddar cheese
  • Garnish with finely chopped chives (if using) and serve immediately.
    1 tablespoon finely chopped chives

Video

Notes

  • I used sebago potatoes (brushed potatoes) that are sold loose in most Australian supermarkets.
  • Chop your potatoes into even sized pieces so they cook evenly.
  • Letting the drained potato steam dry for a few minutes helps to dry out any excess water remaining on the potato which leads to a wet mash.
  • When adding your milk, add it gradually until you reach the creamy texture you are looking for.
  • No chives? Substitute finely chopped parsley or finely sliced green onions (shallots).
Please note that nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 258kcal