Twice Baked Mashed Potato
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This twice baked mashed potato recipe is one you won’t feel guilty about at all. While they look decadent and creamy, they are actually healthy and quickly becomes the perfect side dish for dinner parties, special occasions or holiday meal. If you like easy recipes, you can easily pair this recipe with this 5 ingredient lemon chicken or these air fryer boneless chicken thighs.
If you are a potato lover like myself you will quickly fall for this twice baked mashed potato dish. Its creamy texture is silky smooth and it’s such simple ingredients that comes together to make a super flavorful dish. It’s a delicious way to enjoy your potatoes and given these are healthy, you won’t feel guilty about having that second helping. With it being such an easy dish to make, you will be serving these up almost daily.
MACRO COUNT FOR TWICE BAKED MASHED POTATOES
When it comes to meal prep, I try to remake some of my favorite dishes to be healthier so I never feel like I’m missing out on food. I truly love decadent creamy mashed potatoes however what I don’t love is the heavy amounts of butter and heavy cream that usually accompanies the dish. With some easy swaps, this potatoes recipe quickly becomes a much lighter version that can be used for an everyday side dish.
The swaps we are using for this recipe are:
- Low fat milk vs. Heavy Cream
- Greek yogurt vs. Sour cream or Cream cheese
- 2% shredded cheese vs. Whole milk cheese
With these small changes, that makes the overall macros for one serving of this side dish:
- 36g of Carbs
- 12g of Fat
- 3g of Protein
This is more manageable to include in an overall healthy diet.
INGREDIENT LIST
This is such a simple recipe that you may already have most of the ingredients needed on hand. Be sure to check your pantry and fridge first before making your grocery list. Here are the simple items you will need to make this recipe:
- Small gold potatoes
- Shredded cheese (2%)
- Low fat milk (or Almond milk)
- Greek yogurt (plain)
- Butter
The rest of the ingredients are spice staples such as: salt, pepper, onion powder and garlic powder. Also, for this twice baked mashed potato recipe, I like to use either small gold potatoes or small red potatoes. These tend to have a lower glycemic index than that of russet potatoes or yukon gold potatoes.
HOW TO MAKE TWICE BAKED MASHED POTATOES
In a large pot bring about 1 quart salted water to a boil over high heat. Preheat oven to 375 degrees
While the water is boiling, slice the small gold potatoes in half so that they cook quicker. Once the water comes to a boil, drop your potatoes in the water and cook until fork tender. This will take approximately 20 – 25 minutes. Once the potatoes are fork tender they are ready to be drained.
Prior to draining the water, scoop 2 cups of the starchy water out first and set aside. The starchy water is key in giving the potato mixture a nice and creamy texture. Once you have scooped out the water, drain the remaining liquid out.
Place potatoes in a large bowl and add your milk, greek yogurt, butter (or butter substitute) and 1 cup of the starchy water to start. Season with salt, pepper and garlic powder. Next take your potato masher and mash potatoes together until they are creamy and all ingredients are incorporated. You can also choose to use a hand mixer as well to make quick work of mashing. If you feel the mixture is still tight, slowly add a little of the extra starchy water until you reach your desired consistency.
Next add half of your shredded cheese to the mixture and fold into the mixture.
In a cast iron skillet or casserole dish, spray with Pam. Fold your creamy potatoes into the skillet and spread evenly across the pan. Next top with the remaining cheese and transfer to the top rack of the oven. Bake for an additional 10 – 12 minutes or until your cheese is melted and golden brown.
TOPPINGS FOR BAKED POTATO CASSEROLE RECIPE
There are a few additional toppings to this already great recipe that you can add for additional flavor and flair.
- Green onions
- Crispy bacon (regular or turkey bacon)
- Bacon bits
- Dollop of sour cream (or remaining greek yogurt)
- Cranberry Sauce
- Fresh herbs
Note that any additional toppings will change the macro and calorie count for the overall dish.
Twice Baked Mashed Potatoes
Ingredients
- 1 lb Small gold potatoes
- 1 cup starchy water
- 1/3 cup shredded cheese
- 1/2 cup low fat milk
- 1/4 cup greek yogurt
- 1 tbs butter
- 1/4 tsp Garlic powder
- 1/8 tsp Onion powder
- Salt to taste
- Pepper to taste
Instructions
- In a large pot bring about 1 quart salted water to a boil over high heat. Preheat oven to 375 degrees
- While the water is boiling, slice the small gold potatoes in half so that they cook quicker.
- Once the water comes to a boil, drop your potatoes in the water and cook until fork tender. This will take approximately 20 – 25 minutes. Once the potatoes are fork tender they are ready to be drained.
- Prior to draining the water, scoop 2 cups of the starchy water out first and set aside. The starchy water is key in giving the potato mixture a nice and creamy texture. Once you have scooped out the water, drain the remaining liquid out.
- Place potatoes in a large bowl and add your milk, greek yogurt, butter (or butter substitute) and 1 cup of the starchy water to start. Season with salt, pepper and garlic powder.
- Next take your potato masher and mash potatoes together until they are creamy and all ingredients are incorporated. If you feel the mixture is still tight, slowly add a little of the extra starchy water until you reach your desired consistency.
- Next add half of your shredded cheese to the mixture and fold into the mixture.
- In a cast iron skillet or casserole dish, spray with Pam. Fold your creamy potatoes into the skillet and spread evenly across the pan.
- Next top with the remaining cheese and transfer to the top rack of the oven.
- Bake for an additional 10 – 12 minutes or until your cheese is melted and golden brown.
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