Twice-Baked Mashed Potatoes are a decadent comfort dish featuring creamy roasted garlic mashed potatoes topped with melted gruyere, crispy prosciutto, and chives. Our twist on this classic casserole guarantees big flavor in each bite! Add these crowd-pleasing potatoes to your weeknight dinner rotation or holiday menu.
These Twice Baked Mashed Potatoes are our favorite potatoes for Thanksgiving, Christmas, and family dinners. They are a big hit with our friends and family and we know yours will love them too. Enjoy them with traditional holiday sides, steak, roasted chicken, pot pie, and more!
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About Twice-Baked Mashed Potatoes
- Taste - This cheesy garlic potato casserole is perfectly buttery and rich with a savory cheese and crispy prosciutto topping.
- Texture - The mashed potatoes are creamy and the prosciutto adds a nice crisp.
- Effort - You just need to to boil the potatoes, mash them with the other ingredients, then bake them.
- Time - It takes about 15 minutes to prep everything and a little over an hour to roast the garlic and prosciutto, boil the potatoes, mash the potatoes, then bake everything.
Ingredients
- Garlic cloves - Garlic provides the classic aroma. When roasted, the flavor becomes nutty, sweet, and fragrant.
- Olive oil - Olive oil is a tasty fat to cook the garlic in.
- Prosciutto - We top the potatoes with little crispy prosciutto flavor crystals.
- Yukon gold potatoes - Yukon potatoes are the best potatoes for mashing because they have a rich flavor and when mashed are both buttery and fluffy.
- Butter - Butter is essential to making the mashed potatoes creamy and rich. We recommend using European butter like Kerry Gold because it has a higher fat content and is richer than American butter.
- Parmigiano-Reggiano - Parmigiano-Reggiano adds a distinct sharpness.
- Heavy cream - Heavy cream makes the potatoes extra creamy and rich.
- Sour cream or creme fraîche - Sour cream or creme fraîche will provide extra flavor and a light tanginess.
- Freshly ground black pepper - Black pepper adds a little spice.
- Gruyere or cheddar cheese - Add shredded gruyere or shredded cheddar cheese, or both, for a rich and cheesy decadence.
- Chives - Chives provide a mild oniony flavor.
See recipe card for quantities.
Substitutions and Variations
- Red potatoes - While less buttery than Yukon potatoes, red potatoes are waxy and hold their shape when boiled. You can also use a mix of Yukon and red mashed potatoes.
- Russet potatoes - These oblong potatoes are very light and fluffy when mashed.
- Chicken or vegetable stock - Boil the potatoes in chicken or vegetable stock for extra flavor.
- Bacon - Use bacon instead of prosciutto if you prefer the classic flavor.
- Sage leaves - Sage adds a sharp and earthy flavor.
- Herbs - Add rosemary and thyme to make the mashed potatoes herbaceous.
- Green onions - Use green onions instead of chives for a more robust onion flavor.
- Butter - Swap plan butter for Miso Garlic Butter Paste or an herbed butter for a delicious twist!
- Truffle - Try this recipe with our Truffle Mashed Potatoes for a decadent twist.
Instructions
Roasted Garlic and Prosciutto
- Prepare oven - Heat oven to 400°F. Tear off a square of aluminum foil that is large enough to wrap a whole bulb of garlic. Remove the paper on the outside of the garlic bulbs to reveal the individually-wrapped cloves. Then slice off about a quarter inch off the top off the garlic bulbs so the raw cloves are exposed. Place the garlic cut side up on the aluminum foil and drizzle the cloves with olive oil. Then wrap the garlic tightly in the aluminum foil. (Photo 1)
- Roast garlic - Place the aluminum foil-wrapped garlic on a baking sheet and place it on the middle rack in the oven. Roast for 40-45 minutes. (Photo 2)
- Add prosciutto - With 10 minutes left in the oven for the garlic, add the prosciutto. Line a baking sheet with parchment paper and lay prosciutto flat with space between each piece. Make sure the slices are not touching each other and do not crowd the baking sheet or the prosciutto will not properly crisp. Then place on the middle rack of the oven and cook for 8-10 minutes depending on the thickness of the prosciutto slices. Keep a close eye on the prosciutto once in the oven to make sure they do not burn. Remove from the oven and transfer the prosciutto to a wire rack to cool. The prosciutto will become crispier as it cools. Chop up prosciutto into small crispy pieces and set aside. (Photo 3 and 4)
- Remove roasted garlic - Allow the garlic to cool then use a small fork, chopsticks, or your hands to remove the cloves. To use your hands, pinch the bottom of the bulb with your fingers and squeeze in an upward motion to push out the garlic. Set garlic aside and reduce oven temperature to 350°F. (Photo 5 and 6)
Mashed Potatoes
- Boil potatoes – While the garlic roasts, start the potatoes. In a large pot, add peeled potatoes. Add enough water to cover the potatoes then bring the water to a boil. Once the water begins to boil, cook for 15-20 minutes or until fork tender. (Photo 7)
- Cream and butter Mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Once hot, remove from heat and set aside. (Photo 8)
- Strain and mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or potato ricer over a large mixing bowl. (Photo 9)
- Mix mashed potatoes - Once the potatoes are mashed, fold in the warm butter and cream mixture, roasted garlic, grated Parmigiano-Reggiano, sour cream, kosher salt, pepper, and chives. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency. (Photo 10 and 11)
- Transfer to baking dish - Then, transfer the cheesy mashed potatoes to a 9x13” greased baking dish. (Photo 12)
- Bake - Smooth the potatoes with the back of a spoon or silicone spatula. Then top with grated gruyere and bake uncovered at 350°F for 30-35 minutes until heated through and the cheese is melted. (Photo 13 and 14)
- Garnish and serve - Remove from the oven and top with crispy prosciutto and chives. Serve and enjoy! (Photo 15 and 16)
Pro tip - If you want to add texture to your potatoes, don't peel the potato skins in the beginning. Instead, skip the skin peeling step then follow the remaining steps.
What to Serve with Twice Baked Mashed Potatoes
These Twice-Baked Mashed Potatoes are a great side for holiday and weeknight dinners alike. We especially love them with our Roasted Turkey Roulade, Chicken Pot Pie, or Roast Chicken Thighs and Vegetables. They are also delicious with veggies like our Sautéed Broccolini or Roasted Honeynut Squash. If you want more ideas to serve with this mashed potato casserole, check out these recipes.
Storage
Store leftover twice-cooked mashed potatoes in an air-tight container in the refrigerator for up to 3 days. You can also freeze them for up to 1 month. Reheat leftover twice baked potatoes in a baking dish in the oven at 350°F or until warm.
Top Tips
- Don't over-mix the sour cream and cheese in the mashed potatoes or the potatoes can become gummy. Also be careful to not over-mix the potatoes when you mash them, especially if you use a mixer. This is why we recommend using a ricer.
- Invest in a potato ricer! This is a guaranteed way to achieve the perfectly silky potatoes in this recipe.
- Make these potatoes the day before your gathering. Simply make the roasted garlic mashed potatoes 1-2 days before your dinner, then transfer to a baking dish, bake with cheese, and garnish with chives and prosciutto on the day you want to serve them.
Recipe FAQs
How do I achieve a creamy texture in my twice-baked mashed potatoes?
The key to creamy potatoes is a potato ricer and sour cream. A potato ricer is the best way to get perfectly creamy aerated potatoes. The sour cream hydrates the potatoes so they maintain their creamy moist texture when they bake in the oven.
What is the difference between mashed potatoes and twice baked potatoes?
Mashed potatoes are just potatoes that have been boiled and mashed with other ingredients. Twice-baked mashed potatoes are boiled, mashed with other ingredients, then baked as a casserole.
Can I prepare twice-baked mashed potatoes in advance?
Yes, you can make twice-baked mashed potatoes up to 3 days in advance. Just refrigerate them in an air-tight container until you are ready to enjoy them. When you are ready to eat, reheat the potatoes in the oven at 350°F until warm.
How do you keep twice baked mashed potatoes from drying out?
There are a couple things that keep these twice baked mashed potatoes from drying out. First, the Yukon potatoes are a waxy potato that retain moisture well. Second, the sour cream, heavy cream, and butter help to keep the potatoes moist when baked.
Related Recipes
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Twice-Baked Mashed Potatoes
Twice-Baked Mashed Potatoes are a decadent comfort dish featuring creamy roasted garlic mashed potatoes topped with melted gruyere, crispy prosciutto, and chives. Our twist on this classic casserole guarantees big flavor in each bite! Add these crowd-pleasing potatoes to your weeknight dinner rotation or holiday menu.
Servings: 8
Calories: 394kcal
Equipment
- 1 potato peeler optional
Ingredients
- 2 garlic bulbs
- 2 tablespoon olive oil
- 3 prosciutto slices
- 3 lbs yukon potatoes cut in halves or quarters, skin on or peeled
- 6 tablespoon butter cubed
- ½ cup Parmigiano-Reggiano grated
- ¾ cup heavy cream plus more as needed
- ¾ cup sour cream or creme fraiche
- kosher salt or sea salt to taste
- freshly cracked black pepper to taste
- 1 cup gruyere grated, or white cheddar cheese, or a blend of both
- 2 tablespoon chives chopped, plus more for garnish
Instructions
Roasted Garlic and Prosciutto
- Prepare oven - Heat oven to 400°F. Tear off a square of aluminum foil that is large enough to wrap a whole bulb of garlic. Remove the paper on the outside of the garlic bulbs to reveal the individually-wrapped cloves. Slice off about a quarter inch off the top off the garlic bulbs so the raw cloves are exposed. Place the garlic cut side up on the aluminum foil and drizzle the cloves with olive oil. Wrap the garlic tightly in the aluminum foil.2 garlic bulbs, 2 tablespoon olive oil
- Roast garlic - Place the aluminum foil-wrapped garlic on a baking sheet and place it on the middle rack in the oven. Roast for 40-45 minutes.
- Add prosciutto - With 10 minutes left in the oven for the garlic, add the prosciutto. Line a baking sheet with parchment paper and lay prosciutto flat with space between each piece. Make sure the slices are not touching each other and do not crowd the baking sheet or the prosciutto will not properly crisp. Place on the middle rack of the oven and cook for 8-10 minutes depending on the thickness of the prosciutto slices. Keep a close eye on the prosciutto once in the oven to make sure they do not burn. Remove from the oven and transfer the prosciutto to a wire rack to cool. The prosciutto will become crispier as it cools. Chop up prosciutto into small crispy pieces and set aside.3 prosciutto slices
- Remove roasted garlic - Allow the garlic to cool then use a small fork, chopsticks, or your hands to remove the cloves. To use your hands, pinch the bottom of the bulb with your fingers and squeeze in an upward motion to push out the garlic. Set garlic aside and reduce oven temperature to 350°F.
Mashed Potatoes
- Boil potatoes – While the garlic roasts, start the potatoes. In a large pot, add peeled potatoes. Add enough water to cover the potatoes then bring the water to a boil. Once the water begins to boil, cook for 15-20 minutes or until fork tender.3 lbs yukon potatoes
- Cream and butter Mixture - While the potatoes cook, make a cream and butter mixture. Add butter and heavy cream to a saucepan and warm over medium heat. Remove from heat once hot and set aside.6 tablespoon butter, ¾ cup heavy cream
- Strain and mash potatoes - Once the potatoes are cooked, strain them and immediately use a potato masher or process the potatoes through a potato ricer over a large mixing bowl.
- Mix mashed potatoes - Once the potatoes are mashed, fold in the warm butter and cream mixture, roasted garlic, grated Parmigiano-Reggiano, sour cream, kosher salt, pepper, and chives. If too dry, add more heavy cream a quarter cup at a time until it reaches the desired consistency.½ cup Parmigiano-Reggiano, ¾ cup sour cream or creme fraiche, kosher salt or sea salt, freshly cracked black pepper, 2 tablespoon chives
- Bake - Transfer the mashed potatoes to a 9x13” greased baking dish and smooth with the back of a spoon or silicone spatula. Top with grated gruyere and bake uncovered at 350°F for 30-35 minutes until heated through and the cheese is melted. Remove from the oven and top with crispy prosciutto and chives. Serve immediately.1 cup gruyere
Video
Notes
Storage
- Refrigerate leftover twice baked mashed potatoes in an air-tight container for up to 3 days. You can also freeze them for up to 1 month. Reheat leftover twice baked potatoes in a baking dish in the oven at 350°F or until warm.
- If you want to add texture to your potatoes, don't peel the potato skins in the beginning, then follow the remaining steps.
- Do not over-mix the sour cream and cheese in the mashed potatoes or the potatoes can become gummy. Also be careful to not over-mix the potatoes when you mash them, especially if you use a mixer. This is why we recommend a potato ricer.
- Invest in a potato ricer! This is a guaranteed way to achieve the perfectly silky potatoes in this recipe.
- Make these potatoes the day before your gathering. Simply make the roasted garlic mashed potatoes 1-2 days before your dinner, then transfer to a baking dish, bake with cheese, and garnish with chives and prosciutto on the day you want to serve them.
Nutrition
Calories: 394kcal | Carbohydrates: 32g | Protein: 13g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.004g | Cholesterol: 64mg | Sodium: 273mg | Potassium: 810mg | Fiber: 4g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 35mg | Calcium: 313mg | Iron: 2mg
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