Baked Potatoes Are Great, But Cheesy Twice-Baked Potato Mash Is Really Something Special

Baked potatoes. Mashed potatoes. Why didn’t we combine them before?!?

While there are some people who don’t understand or appreciate the beauty of a “simple” potato, the same cannot be said for our family; knowing how great a topping-laden tot can be, we are fully on board with making them in some form or other at least once a week. The question then becomes: do we want baked potatoes or mashed potatoes?

What was once an incredibly difficult decision is now but a distant memory as we’ve combined the two and created the twice-baked potato mash. All the goodness of a cheesy baked potato mashed into a perfectly creamy and cheesy side dish. It really does not get better than this, folks, so try it out and prepare to be twice-baked-mash obsessed!

Cheesy Twice-Baked Potato Mash

Serves 6


  • 6 russet potatoes
  • 1 cup mini mozzarella balls
  • 1/2 cup gruyere or swiss cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup heavy cream or whole milk
  • 1/4 cup (1/2 stick) unsalted butter, cubed
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon nutmeg
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 400º F.
  2. Place potatoes in oven and bake for 50-60 minutes, or until fork tender.
  3. Remove from oven and, once cool enough to handle, scrape out insides into a large bowl.
  4. Stir in heavy cream and butter and mix until creamy, then season generously with salt and pepper and add nutmeg.
  5. Transfer potato mixture to a large baking dish and top with parmesan and gruyere. Spread mozzarella balls evenly over the top, then season with rosemary.
  6. Place baking dish in oven and bake for another 20 minutes, or until cheese is melted and bubbly.
  7. Remove from oven and let cool 5 minutes before serving.

Recipe adapted fromKayotic Kitchen