Like mashed potatoes but better, this Twice Baked Mashed Potato Souffle is light and fluffy while being rich and creamy. It's the perfect new healthy Sunday dinner or Christmas side dish.
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This recipe was originally published on December 13, 2019. The post was updated with new recipe information, additional photos, and recipe improvements on November 16, 2020.
Mashed potato fans, take note: today I'm sharing a Twice Baked Mashed Potato Souffle. Part mashed potato souffle and part twice-baked potato casserole, it's an impressive dish for dinner parties and Christmas dinner tables alike.
With it's creamy and rich mouthfeel and extra elements of sour cream, chives, and sharp cheddar cheese, this sour cream potato casserole has converted even me, a previously ardent non-fan of mashed potatoes (please don't hold it against me 😉).
Christmas cooking, for me, is about finding and creating recipes that are reminiscent of or creative takes on traditional classics. Dishes that shine with nostalgia and flavor while not going overboard with unnecessary amounts of unhealthier fats, sweeteners, processed foods, etc. After all, sometimes just two tablespoons of butter can bring just as much if not more flavor than a half cup of butter, as it allows other flavors to shine through as well.
Cooking like this is about zoning in on the more indulgent ingredients that we need to prioritize for flavor. Maybe 1/3 cup of sour cream is what we need to achieve a flavor, for example, and so we can go more moderate with the rest of the butter, milk, and cheese we use in the recipe.
After all, we want to enjoy our holidays because food is a big part of the festivities and because balance is so important in finding a lifestyle we can maintain for the long haul. So, if we make little recipe tweaks and adjustments here and there, we can enjoy our creations while not going knee-deep into a food coma. Instead, we can feel good about the creative ways we're learning to develop and enjoy the flavor of the holidays.
How to make this recipe:
What ingredients are in this mashed potato casserole?
- Potatoes -- you can use either Yukon gold, golden, or russet potatoes for this recipe. If using golden potatoes, I recommend peeling and boiling them for this recipe. If using Russet potatoes, this recipe is best if you bake them. I offer directions for both ways below!
- Unsalted butter
- Sour cream -- we don't use a ton and we want some richness in this casserole so use full fat!
- 2% milk
- All-purpose flour -- see my notes below on 1-to-1 gluten-free flour to make this recipe gluten-free.
- Baking powder -- this leavening agent makes the casserole nice and light and airy
- Garlic powder -- add an additional savory dimension to this dish without overpowering with garlic flavor.
- Shredded cheddar cheese -- or, experiment with other favorite cheeses! Shredded Mexican cheese blends, white cheddar, and Colby jack cheese are some of my other favorite ways to make this recipe.
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- Greek yogurt -- 2% or 4% yogurt can work in place of the sour cream
- Butter -- ghee or clarified butter can easily be substitute for the unsalted butter
- 1-to-1 Gluten-Free Flour Blends -- to make this recipe gluten-free, simply substitute a gluten-free flour blend for the all purpose flour
This Twice Baked Mashed Potato Souffle Is...
- Crispy on the outside
- Light & airy on the inside
- Perfect for the holidays
- Ready to feed a crowd
- A healthier potato casserole recipe
- Delicious as leftovers
- A recipe the whole family will love
It's pretty much the ultimate comfort food, made just a bit healthier. Whether you make it for Christmas, Thanksgiving, or a weekend dinner party, this healthier potato casserole will wow with its presentation and the flavor will keep people coming back for more.
How I made this twice baked mashed potato casserole healthier:
- Prioritize the fats - developing flavor is often about prioritizing what ingredients we need in the recipe to create the flavor we want. In this recipe, I pictured a tangy and creamy flavor, meaning that I wanted to prioritize sour cream as my fat in this recipe. So, after I added that in I then just added moderate amounts of butter, 2% milk, and cheese. Also, I divided the cheese, mixing some into the potato mixture and scattering the other portion over top of the potatoes -- maximizing the cheese experience without needing maximum cheese.
- Develop dimensional flavor - flavor, even in casseroles, can (& often should!) come from more than just the fat source. In this case, salt is super important in bringing out the flavor in potatoes. So, I made sure to salt the water heavily while boiling the potatoes and then I just needed a half teaspoon in the souffle. Also, adding a half teaspoon of dried granulated garlic is our secret ingredient here-- it brings out the richness in the cheese and potatoes without overpowering with garlicky flavor.
- Add texture and mouthfeel through whipping and "souffle-ing" the potatoes - after I boiled and drained the potatoes, I whipped them up with the fat sources, seasonings, eggs, baking powder, and just a touch of flour. The whipping and baking powder makes the potato mixture light, while the eggs and flour make for a just barely crusty exterior for the casserole, giving it a unique and addictive texture that I go for first when scooping up my serving(s). 😉
How do you make this potato souffle?
This recipe takes a bit of time since we'll be cooking the potatoes twice, but it's totally worth it!
- Bake or boil your potatoes. Russets are best baked and gold or Yukon gold potatoes are best boiled.
- Drain your boiled potatoes well or scoop the pulp out of your baked potatoes.
- Preheat your oven or turn the oven temperature down to 350 Fahrenheit and spray a 2.5-quart baking dish with non-stick spray or grease with butter.
- Mix together the potatoes. In the bowl of a stand mixer fitted with a wire whisk attachment or in a large mixing bowl with a handheld mixer, mix together the potatoes, butter, sour cream, chives, milk, flour, baking powder, and garlic until smooth and creamy.
- Mix the eggs into the potatoes. Add the eggs to the potato mixture and whip them in until the mixture is puffy.
- Gently fold in the cheese. Remove the mixing bowl from the stand and gently fold the cheese into the potatoes. Be super careful not to work any of the air out of the potatoes.
- Pour the potatoes into the baking dish. Evenly spread the potatoes around and sprinkle the top of the souffle with the rest of your shredded cheese.
- Bake the potato souffle for 43-45 minutes, or until the souffle has risen, the sides are golden brown, and the cheese is melted.
Important tips to make this casserole delicious every time:
- If boiling your potatoes, drain them super well. We don't want any extra moisture in this recipe!
- If using baked potatoes, add 2-4 tablespoons of extra milk. Baked potatoes are naturally a bit dryer so we need to compensate for that.
- Whip the potatoes well, or until they're light and fluffy.
- Bake the casserole until it has risen and the sides are golden, or about 48-52 minutes.
Can you make this potato casserole gluten-free?
Yes, you can easily make this potato casserole gluten-free. Just use 1-to-1 gluten-free flour in place of the all-purpose flour and you'll be all set!
Do you need to bake or boil your potatoes for this recipe?
You can do either and the souffle will be delicious.
If baking, use russet potatoes and scoop the flesh out of the skins before mixing the potatoes with the sour cream and other fixings.
If boiling your potatoes, use peeled and cubed Yukon gold or golden potatoes and drain them super well before adding them to the mixing bowl with the other ingredients.
How do you boil potatoes?
Peel and cube your golden potatoes and place them in a dutch oven or large stockpot. Cover them with cold water and add a teaspoon of salt to the water.
Bring the potatoes to a boil over high heat. Once a rolling boil, reduce the heat to medium and simmer the potatoes for 15-17 minutes, or until the potatoes are tender and can easily be pierced through with a fork. Drain the potatoes super well and then continue with the rest of the recipe!
How do you bake potatoes?
To bake potatoes, preheat your oven to 400 degrees Fahrenheit. Wash your russet potatoes and place them directly on the baking rack.
Bake the potatoes for 45-60 minutes (depending on the size of the potato), or until the potatoes are cooked through and can easily be pierced through with a fork.
Let the potatoes cool on a wire rack for 5 minutes, slice the each in half lengthwise, and scoop the pulp out of the potatoes before mixing the rest of the ingredients in.
How long does this potato casserole last?
This mashed potato casserole lasts for 4-5 days covered in the refrigerator.
You can freeze it in a freezer-safe container for up to 2 months, but I do prefer it fresh.
Can you double or triple this recipe?
Yes, you most certainly can double or triple this recipe. Just multiply the ingredients by whatever amount you desire and divide the casserole mixture between as many 2.5-quart baking containers as you multiply the recipe. Bake according to the recipe.
Can you halve this recipe?
Yes, you can have this recipe! Just cut all the ingredients in half and follow the recipe as directed, but pour the potatoes into a greased 1.5 or 2-quart baking dish and bake the souffle for 35-38 minutes, or until the souffle has risen and is golden brown around the edges.
Can you make this casserole ahead of time?
Yes, you can make this casserole a day ahead of time. Just follow these easy steps:
- Follow the recipe directions as listed up to folding in the cheese but omit the baking powder and don't preheat the oven or grease your baking dish. Set your cheese aside, cover, and refrigerate it.
- Cover the mixing bowl and refrigerator the potatoes in the refrigerator for 1 hour - 24 hours.
- Preheat the oven 10 minutes before baking. Remove the mixing bowl from the refrigerator, whip in the baking powder until incorporated, and gently fold in the first 3/4 cup cheddar cheese with a silicone spatula.
- Grease your 2.5-quart baking dish. Pour the potatoes into the dish and evenly spread it out. Sprinkle the souffle with the remaining cheese and bake for 43-45 minutes, or until the casserole has risen, the cheese is melted and golden, and the casserole is golden brown around the edges. Serve the souffle piping hot!
What can you mix into these twice baked mashed potatoes?
The sky's the limit on what you can mix into this casserole. Here are some of my favorites:
- Diced onion
- Crumbled bacon or cooked pancetta
- Shredded chicken
- Shredded brisket
- Green onions
- Black olives
- Chopped parsley
- Different cheeses -- white cheddar, Gouda, shredded Mexican cheese blend, Colby jack, and the list goes on!
What do you serve these potatoes with?
These potatoes go with so many different dishes -- especially holiday meal dishes. Here are some of my favorite foods to serve these souffled potatoes with:
- Pulled pork
- Sliced ham
- Roast pork
- Roast turkey
- Grilled steak
- Prime rib
- Roasted root vegetables
- Roasted brussels sprouts
- Blistered green beans with almonds
- A large green salad, or my favorite kale salad
- Warm dinner rolls
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What type of potatoes are best for this potato casserole?
Russet potatoes or golden or Yukon gold potatoes are the best potatoes for this potato casserole. If you are using russet potatoes, you will need to bake the potatoes. If you are using golden potatoes, you will need to peel and boil the potatoes.
How do you fold cheese into this casserole?
In this recipe we will be whipping up the potato casserole and then gently folding the cheese into the casserole before pouring it into the pan to bake.
To fold the cheese in, gently turn the cheese into the casserole with a rubber or silicone spatula, running the spatula down the outside of the bowl and lightly turn the casserole up onto itself. This is called "folding." Continue folding as you rotate your bowl until you've folding all the cheese in. Then you're ready to pour the casserole into the pan and bake!
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Tools you need to make this mashed potato casserole:
- Stand mixer or hand-held mixer
- 2.5-quart baking dish
- Silicone spatula
- Wire cooling rack
- Vegetable peeler
- Large stockpot or dutch oven
- Measuring cups and spoons
How do you reheat leftover mashed potato casserole?
You can reheat leftover mashed potato casserole in the microwave or the oven. If doing so in the microwave, reheat one serving in the microwave on 70% heat for 1 minute. For every additional serving, add another minute at 70% if you are heating up multiple servings at once. Feel the potatoes for warmth after the initial cooking time. If they aren't hot enough, cook in additional 30-45 second intervals until they are and then serve!
When reheating in the oven, reheat uncovered at 300 degrees. If you're reheating the whole dish, it will need to bake for 30-35 minutes. For half the dish, check them at 15-20 minutes and for a quarter of the dish, check them at 10-15 minutes. Add extra time in 2-3 minute intervals if the potatoes still aren't fully heated through when you check them.
Other healthy Sunday dinner and holiday dinner recipes you might like:
- Healthy Sweet Potato Souffle
- Healthy Mashed Potatoes Without Butter
- Savory Bread Pudding with Butternut Squash & Gruyere
- Holiday Kale Salad
- Healthy Roasted Brussels Sprouts with Manchego and Dried Figs
- Citrus Dijon Pork Tenderloin
- Gluten-Free Apple Blender Cake
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A creamy and rich potato casserole reminiscent of twice-baked potatoes, this Twice Baked Mashed Potato Souffle is a showstopper at holiday meals and dinner parties.
- 4 lbs baked Russet potatoes, or golden or Yukon gold potatoes, baked or boiled and drained thoroughly* (see notes below on how to bake or boil)
- 1 teaspoon salt
- 2 tablespoons unsalted butter, cut into 1/2" cubes
- 1/2 cup sour cream
- 2 tablespoons chives
- 1/2 cup 2% milk + 2-4 tablespoons milk (if using baked potatoes)
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon dried/granulated garlic
- 4 large eggs
- 1 1/3 cup shredded sharp cheddar cheese, divided
- Preheat the oven to 350 degrees and spray a 2.5-quart baking dish with non-stick spray or grease with butter.
- Add the drained potatoes or baked potato pulp to the bowl of a stand mixer or a large mixing bowl. If using a stand mixer, fit your mixer with the wire whisk attachment.
- Add the butter to the potatoes and let sit for about 2 minutes, or until the butter melts.
- Add in the 1/2 cup milk, chives, flour, baking powder, remaining 1/2 teaspoon salt, garlic, and sour cream.
- Mix the potatoes on low speed with the stand mixer or with a handheld mixer, whichever you are using, until combined. Then turn up the medium to medium and blend for 30-45 seconds, or until any chunks of potato are blended in. If using baked potatoes and the mixture is thick, whip in the additional 2-4 tablespoons milk until incoporated.
- Add in the eggs and whisk on medium speed until incorporated about 15-30 seconds. Then, turn the speed up to high and whip the mixture for 45 seconds-1 minute, or until the mixture looks creamy and puffy. Whip in an extra 2-3 tablespoons milk if the potatoes are too thick.
- Remove the stand mixer bowl from the stand (if using) and gently fold in 3/4 cup of the cheese with a rubber scraper/spatula until the cheese is distributed, being careful not to work any of the air out of the casserole.
- Pour the potato mixture into the baking dish and spread the potatoes out evenly with your rubber scraper.
- Sprinkle the top of the potatoes with the rest of the cheese and bake at 350 for 43-45 minutes, or until the souffle has risen, the sides are golden brown, and the cheese is starting to brown up a bit, too.
- Serve hot!
*To boil your golden potatoes: peel and cut the potatoes into 1.5-inch cubes. Add the potatoes to a dutch oven or stockpot and cover with cold water. Stir 1 teaspoon salt into the water. Bring the potatoes to a boil over high heat. Reduce the heat to medium and cook the potatoes for 10-15 minutes, or until the potatoes are cooked through and tender. Drain the potatoes thoroughly and let rest in the colander for 2-3 minutes.
To bake your russet potatoes: preheat your oven to 400 degrees. Wash your potatoes and place them directly on the oven baking rack. Bake the potatoes for 45-60 minutes, depending on the size of your potatoes, or until the potatoes are baked through and easily pierced with a fork. Remove the potatoes from the oven and let them cool on a wire rack for 5 minutes. Slice each potato in half lengthwise and carefully scoop out the potato pulp into the mixing bowl. Reserve the potato skins for another use or discard them. Continue with the rest of the recipe as directed.
- To make this recipe gluten-free, simply substitute in 1-to-1 gluten-free flour in place of the all-purpose flour.
- Leftovers will keep in the fridge for 4-5 days in an airtight container.
- You can freeze the souffle leftovers in an freezer-safe container for up to 2 months. You can freeze individual portions for easiest reheating or you can freeze whatever's left of the souffle.
- It is natural for the souffle to "fall" as it cools down, so don't worry if that happens. For maximum presentation, however, serve it piping hot so people can see the impressive height. 🙂
Amount Per Serving Calories 266Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 75mgSodium 684mgCarbohydrates 32gFiber 3gSugar 3gProtein 10g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.