Do you want the same great taste of twice-baked potatoes without having to bake them twice? This delicious side dish is made with creamy mashed potatoes, butter, sour cream, garlic, and green onion for a flavor combination that packs a punch without all the hands-on cooking.
Macro Breakdown & Calories
- Calories: 200
- Carbohydrates: 18 g
- Protein: 3 g
- Fat: 14 g
Twice Baked Garlic Mashed Potatoes Ingredients
Start with two pounds of Russet potatoes, peeled and cut into cubes. If you like skin in your mashed potatoes, you can keep it on while boiling. You can also use Yukon Gold potatoes for a slightly creamier texture.
Fresh garlic is the best option for maximum flavor, but you can also use pre-minced garlic or garlic powder if that’s all you have. You’ll just need to double the garlic powder in this recipe.
This recipe calls for a full stick of butter, but you can reduce it down to 1/2 if you want a lighter version. I use salted butter for this recipe, but you can use unsalted if that’s what you have on hand.
Using full-fat sour cream helps keep the mashed potatoes creamy and fluffy, but lower-fat versions can also be substituted. When substituting, make sure to reduce the butter accordingly.
The green onion adds some color and a mild flavor without being too overpowering. You can substitute with chives if you want an even more subtle flavor.
Just a teaspoon each of salt, pepper, and garlic powder takes the mashed potatoes from good to great! If you find it needs more seasoning, feel free to add more to taste.
Optional Toppings and Mix-Ins
Some people like to add extra mix-ins or toppings like bacon bits, cheese, and chopped herbs. I just added a sprinkle of cheddar cheese on top before baking (see instructions). Feel free to customize the recipe according to your taste!
How To Make Twice Baked Garlic Mashed Potatoes
Start by bringing a large pot of salted water (about 4 cups) to a boil. Once boiling, add your potatoes and boil for about 20 minutes. That makes mixing and mashing that much easier. For this recipe, the longer, the better for boiling.
While the potatoes are boiling, chop up your garlic and green onion. You can also let your butter soften at this time.
Once the potatoes are nice and soft, drain the water and place it back in the pot or a large bowl. Add the rest of the ingredients: butter, sour cream, garlic, green onion, salt pepper, garlic powder, and any mix-ins you’d like.
Mash everything together until nice and creamy. It’s okay if there are still some small lumps of potatoes left, as it gives the mashed potatoes a chunkier texture. You can use a potato masher or electric mixer for this step.
Transfer the mashed potatoes to an oven-safe baking dish. Top with optional toppings (like my cheddar cheese), and bake at 375°F for about 20 minutes or until cheese is melted and bubbly. Serve hot! I also broiled mine for 2-3 minutes before taking it out to make sure the cheese was extra golden.
For Extreme Flavor
- Make it extra cheesy, add cheddar cheese to the mashed potatoes before baking and top it with a mix of different cheeses.
- For the garlic lovers, double up on the garlic for an extra garlicky flavor.
Serve With Special Toppings
- Serve the mashed potatoes with a dollop of sour cream, Greek yogurt, or bacon bits after baking for an extra special touch. Greek yogurt will boost the protein content significantly.
Make It Vegan
- Substitute butter with vegan butter and use almond or coconut-based sour cream instead. Sprinkle with nutritional yeast for some cheesy flavor.
How To Store & Meal Prep:
- Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, pop them into a preheated oven at 375°F for about 15 minutes or microwave for 2-3 minutes.
- These mashed potatoes are also great cold as a side dish with sandwiches and salads!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- 10 Servings
- 200 Calories per serving
- 2 lbs Russet potatoes, peeled and cut into cubes
- 1 stick butter (salted or unsalted)
- 8 oz sour cream (full fat)
- 3 cloves garlic (minced)
- 1/4 cup chopped green onion
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- Optional toppings and mix-ins as desired (I used 1/4 cup shredded cheddar cheese)
- Bring a large pot of salted water (about 4 cups) to a boil. Add potatoes and boil for about 20 minutes until soft. Drain and place back into the pot or in a bowl.
- Preheat oven to 375°F and chop garlic and green onion while potatoes boil and let the butter soften.
- Add butter, sour cream, garlic, green onion, salt, pepper, and garlic powder to the potatoes and mash together until creamy.
- Transfer mashed potatoes to an oven-safe dish and top with optional toppings (cheese).
- Bake for 20 minutes until cheese is melted and bubbly. Broil for 2-3 minutes to make sure the cheese is extra golden.
- Serve hot with optional topping or mix-ins as desired. Enjoy!
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