Twice-Baked Mashed Potatoes

Creamy twice-cooked mashed potatoes with roasted garlic, gruyere, chives, and crispy prosciutto in a Le Creuset baker with a spoon holding a cheesy scoop.

5 from 2 votes

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.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish, Sides

Cuisine: American

Servings:

Calories: 394kcal

Author: Kathleen Higashiyama

Equipment

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.

Top Tips

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