Description
Let’s talk about the ultimate side dish upgrade — Twice Baked Mashed Potatoes. Imagine creamy mashed potatoes loaded with buttery goodness, melty cheese, sour cream, and crispy golden tops baked to perfection. It’s the kind of dish that disappears off the table before you even get to seconds — trust me, I’ve seen it happen at every holiday dinner!
Ingredients
| Ingredient | Measurement |
|---|
| Russet Potatoes | 4 large (peeled & cubed) |
| Butter | 4 tbsp (melted) |
| Sour Cream | ½ cup |
| Heavy Cream | ½ cup |
| Shredded Cheddar Cheese | 1 cup |
| Garlic Powder | 1 tsp |
| Salt & Pepper | To taste |
| Green Onions | ¼ cup (optional for garnish) |
| Parmesan Cheese | ¼ cup (for that crispy topping magic ✨) |
Instructions
Peel and cube the potatoes, then boil in salted water until fork-tender (about 15 minutes). Drain and mash until smooth.
Stir in melted butter, sour cream, heavy cream, garlic powder, salt, and pepper.
Fold in shredded cheddar cheese — because everything’s better with cheese, right?
Spoon the mashed potatoes into a baking dish, sprinkle with Parmesan + more cheddar cheese, and bake at 375°F for 20 minutes until hot and bubbly.
Pop them back under the broiler for 3-5 minutes to get those golden, crispy edges we all crave.