Twice Baked Mashed Potatoes
Twice baked mashed potatoes (sometimes called twice-baked mash or potato casserole) are the ultimate make-ahead, crowd-pleasing side.
Servings: 4 servings
Ingredients
- 1 kg Maris Piper potatoes
- 180 g butter
- 3 garlic cloves finely chopped
- Small bunch of parsley finely chopped
- 100-150 ml hot milk
- 1 egg yolk
- 75-100 g grated cheddar or Gruyere plus extra for topping
- Sea salt and black pepper
Instructions
- Preheat the oven to 180°C fan / 200°C / 400°F.
- Pierce the potatoes all over with a fork and place them on a baking tray.
- Roast for 1 hour to 1 hour 10 minutes, or until very soft when squeezed.
- Melt the butter in a small saucepan. Add the chopped garlic, swirl for a few seconds, then remove from the heat. Stir in the chopped parsley and set aside.
- Once the potatoes are cooked, remove from the oven and slice in half. Cool for 5 minutes.
- Hold a half with a clean tea towel, and scoop the flesh into a bowl. Repeat until all the halves are scooped. Pass the potato through a ricer, or mash until completely smooth.
- Add the warm garlic–parsley butter. Pour in the hot milk (start with 100ml and add more if needed). Mix until smooth and creamy, then stir in the egg yolk. Add the cheese and season generously with salt and black pepper.
- Spoon the mash into a small baking dish (approx. 20cm diameter).
- Smooth the top, then create ridges with a fork. Scatter over a layer of grated cheese. Bake for 20 minutes, or until golden and crisp.
Notes
Scroll up for a step by step guide on how to make twice baked mashed potatoes.
To store: store any leftovers in an airtight container for up to 4 days in the fridge.
To reheat: reheat in the microwave until piping hot if it's just one portion at a time. If you have plenty left, reheat in the oven at 180c/160c fan until hot, around 15 minutes.
To freeze: Just freeze before adding the cheese and the second bake. Cool fully, wrap airtight, freeze up to 3 months. Thaw overnight, cover with cheese, then bake 25-35 minutes uncovered.
Make ahead: Prepare entirely up to the final bake, then cover and refrigerate for up to 24 hours. When ready to serve, bake straight from the fridge (you may need an extra 5 minutes).
Plain butter: if you don't want to make garlic butter, you can skip that step and just add plain melted (or softened) salted butter in place.
Nutrition
Calories: 625kcal | Carbohydrates: 46g | Protein: 12g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 439mg | Potassium: 1130mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1424IU | Vitamin C: 50mg | Calcium: 215mg | Iron: 2mg