Cheesy Twice Baked Mashed Potato Casserole
Last Updated on December 13, 2022 by Betty Davies
If you are looking for indulgent and comforting, then this twice baked mashed potato recipe is for you! Perfectly cheesy, this oven baked potato casserole is creamy and flavorful and so easy to make. It’s also a great option if you have leftover mash that you need to use up!
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When it comes to potato side dishes, you can’t go wrong with a traditional buttery mash, but, have you ever tried baking it?!
This twice baked mashed potato casserole is the height of comfort food indulgence! Silky and creamy with the cheesiest of toppings, everyone will be asking for seconds!
Made with my cheesy garlic mash recipe, this potato bake is a true family favorite. Perfect for those family weeknight meals, and ideal for bigger feasts like Christmas and Thanksgiving.
Simple to make and delicious to eat, this casserole is one delicious way to serve up your mashed potatoes!
Be sure to try my Air Fryer Mashed Potato Balls and Cold Mashed Potato Salad too!
Why you will love this recipe!
- Easy: Make up your favorite mashed potato, top it with cheese and bake! It takes a little while longer, but the cooking time is hands off and it’s totally worth the wait!
- Make ahead: This is a great option for Thanksgiving or the holidays as it can be prepped days ahead of time and the leftovers are easily reheated.
- Easy to adapt: It’s so easy to make this potato casserole to suit your tastes. Use your favorite mash recipe to make it just how you like it! It’s a great way to make the most out of leftovers and the recipe is easily halved or doubled.
- Dietary info: This twice baked mashed potato casserole is naturally gluten-free and is easy to make vegetarian and vegan.
Ingredients
For the cheesy garlic mash
- Potatoes: Use starchy potatoes like Russets or Yukon Gold for the fluffiest mash.
- Butter and milk: For a rich and creamy mash. Use cream to make it extra indulgent.
- Cheese: Cream cheese, parmesan and cheddar.
- Seasonings: Garlic powder, dijon mustard, salt and pepper.
For the casserole
- Butter: The butter adds richness and helps the top of the potato bake to brown.
- Cheese: The mashed potato is topped with parmesan and cheddar for an extra cheesy bite!
How to make mashed potato casserole
Be sure to scroll down for the full recipe!
- Boil the potatoes and drain (photo 1).
- Mash with the butter, milk, cheeses and seasonings (photo 2).
- Place the mash in an oven-proof casserole dish and top with butter and cheeses (photo 3).
- Bake and broil til golden brown (photo 4).
Recipe Variations
This twice baked mashed potato casserole is easy to make your own! You can use your own favorite mashed potato recipe to suit your tastes. Try some of these favorites:
- Rosemary Garlic Mashed Potatoes
- Red Skinned Mashed Potatoes
- Boursin Mashed Potatoes
- Mustard Mash
- Roasted Garlic Mashed Potatoes
To make this recipe vegan and dairy-free, you can make this recipe with my Almond Milk Mash, and use a plant based cheese to top it before baking.
Frequently Asked Questions
Absolutley! In fact they come out great as they don’t take any additional water on during cooking, so they come out light and fluffy. I often opt for boiling the potatoes for mash because it’s so much quicker, but if you’ve got time, then opt to bake them. Bake them in a preheated oven at 450F / 220c for around 50 mins to an hour til fork tender, then, cut in half and scoop out the flesh.
I used my 9 inch oval Staub baking dish for this mashed potato casserole, and it fitted the mash from 2 pounds of potatoes perfectly. Any oven proof dish will work well, simply use a bigger or smaller one if you are serving less or more.
Serving Suggestions
This twice baked mashed potato casserole is the perfect side dish for any meal, whether it’s part of a simple family dinner or a bigger occasion like Thanksgiving or Christmas. It works great with all of your favorite mains, and serve up alongside these delicious veggie sides:
Make Ahead, Storage and Reheating
Mashed potato is a great make ahead side , and this casserole is no different! You can make the whole casserole up to 2 days before you want to oven bake it, wrap it in plastic wrap and keep refigerated.
Once baked, the mash casserole will keep well for 3 to 4 days and can quickly be reheated in the oven at 360F / 180c for 15 minutes to warn it back through to serve.
Recipe Notes and Tips
- Take care not to overwork your mash, this can lead to the starch over developing and you’ll end up with gluey mashed potatoes.
- Taste your mashed potatoes for seasoning before building the casserole.
- Bake the casserole in a fully preheated oven.
If you are looking for a simple but delicious way to serve up your mashed potatoes, then this casserole is a must try! Creamy and indulgent, it’s the perfect comfort food! It’s also a great way to use up any leftovers!
More Potato Side Dishes
- Honey Mustard Roasted Potatoes
- Air Fryer Bacon Wrapped Potatoes
- Creamy Cajun Potato Salad
- Garlic Parmesan Potato Stacks
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Cheesy Twice Baked Mashed Potato Casserole
Equipment
Ingredients
For the cheesy garlic mash
- 2 pounds potatoes Russets or Yukon Gold
- ½ stick salted butter (4 tablespoons)
- ½ cup cream cheese (125g)
- ⅓ cup milk (80ml)
- 1 tablespoon garlic powder
- ½ tablespoon dijon mustard
- ¼ cup parmesan (4 tablespoons)
- ¼ teaspoon salt
- pinch black pepper
- ½ cup shredded cheddar (60g)
For the mashed potato casserole
- 1 tablespoon salted butter
- 2 tablespoons parmesan
- ¼ cup shredded cheddar (30g / 4 tablespoons)
Instructions
To make the cheesy garlic mash
- Peel the potatoes and cut into chunks.
- Add to a pot of cold salted water and bring to a boil. Boil for 10 to 15 minutes til the potatoes are fork tender, but not falling apart. Drain and set to one side.
- Turn the heat on the stovetop to low.
- Add the butter, cream cheese, milk, garlic powder, mustard, parmesan and salt and pepper to the empty pot. Put on the stovetop and heat and whisk until the ingredients are combined together in a sauce.
- Add the cooked potatoes to the sauce in the pot, along with the shredded cheese. Mash together til smooth. Taste and adjust seasoning if needed.
To make the mashed potato casserole
- Preheat the oven to 350F / 180c.
- Spoon the mashed potato evenly into a oven proof baking dish.
- Top the mash with pieces of the butter, sprinkle over the parmesan and then top with the shredded cheese.
- Once the oven is fully preheated, bake for 20 minutes.
- Move the casserole under the broiler, and broil for 5 minutes til the cheese on top is golden brown.
Notes
- Take care not to overwork your mash, this can lead to the starch over developing and you’ll end up with gluey mashed potatoes.
- Taste your mashed potatoes for seasoning before building the casserole.
- Bake the casserole in a fully preheated oven.
