Twice baked mashed potatoes is a simple, yet elevated side dish that is sure to impress. Serve it with a red wine balsamic reduction for a restaurant quality side dish at home.
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We're one week away from the biggest food holiday of the year, and chances are you've already made your menu.
Still, if you're feeling a little unsure of how to handle the potatoes, or how to create that wow factor, I've got you covered.
This mashed potato bake might not seem like much, but once you add that red wine balsamic reduction it really heads out of this world. I'm that strange person who doesn't really like gravy with their mashed potatoes, so this is my favorite option for adding a little something special to my favorite side dish.
These twice baked potatoes are thick, rich, and creamy and topped with a cheesy parmesan crust. Serving it with red wine balsamic reduction makes it feel like you're eating at a five star restaurant at home. It's elevated comfort food at its finest! If you're a mashed potato lover, you're going to love this recipe.
Ingredients
For the twice baked mashed potatoes
- Red potatoes
- Salted butter
- Whole milk
- Parmesan cheese
- Salt
- Pepper
- Rosemary (optional)
For the red wine balsamic reduction
- Balsamic vinegar
- Dry red wine
- Brown sugar
How to make
To make the mashed potatoes
- Add potatoes to a large pot of cold water and bring to a boil over high heat. Boil until tender.
- Drain, return to the pot, and stir over medium heat for 30 seconds until most of the water has evaporated. Remove from the heat and mash, adding the butter, milk, ¾ cup of the parmesan cheese, and salt and pepper to taste.
- Once the potatoes are smooth and free of lumps, spread evenly into the prepared baking dish. Sprinkle with the remaining parmesan cheese.
- Broil 5-10 minutes or until the top is just beginning to brown. Sprinkle with fresh rosemary if desired.
To make the red wine balsamic reduction
- Add the balsamic vinegar, red wine, and brown sugar to a small saucepan. Bring to a boil and cook until reduced by half and slightly thickened.
- Transfer to a gravy boat or similar serving dish and pour the reduction over individual servings of the mashed potato bake.
Top Tips
Best potatoes for mashed potatoes
I love using red potatoes when making mashed potatoes (just like in my cheesy crock pot mashed potatoes!) because they come out super creamy. They also offer me the opportunity to be a little lazy when peeling because little leftover bits of red potato skin just add to the deliciousness!
If you don't want to use red potatoes, Yukon gold potatoes would be a great substitute. I would recommend peeling them well before boiling.
How to store baked mashed potatoes
Store leftover mashed potato bake in an airtight container in the refrigerator for up to 3 days.
Mashed potatoes also freeze great, just allow to cool and place in an airtight container before freezing. Let them thaw in the refrigerator overnight before reheating.
You may want to freeze mashed potatoes in smaller portions to allow you to grab just what you need from the freezer for a quick meal.
How to reheat mashed potato bake
Small quantities can be reheated in a covered microwave-safe dish in the microwave, or reheat larger quantities by adding a little extra butter and milk, then placing in a covered oven-safe dish. Bake at 350ºF for about 20 minutes, stirring once.
How to avoid gummy mashed potatoes
When mashing potatoes, they release starch. The more you mash, the more starch is released. Too much starch causes gummy, gluey potatoes.
To avoid this, only mash your potatoes until they've reached the desired consistency and try not to overwork them. I find that mashing these with a hand held masher works better than a hand mixer.
Tips for customizing
- Use vegan butter and unsweetened almond milk for a vegan version, omitting the parmesan or using breadcrumbs or a vegan parmesan (Wholesome Sweeteners offers a vegan brown sugar for the reduction)
- This is already gluten-free - high five!
- Use a store-bought balsamic reduction to save time (this one is great, or I've also found good ones at Aldi stores)
- Swap Yukon gold potatoes for the reds for a fluffier potato
- Mix in fried sage, roasted garlic, or mozzarella cheese for even more flavor
FAQ
Yes! Prepare the recipe up until the broiling step. Cover with plastic wrap and refrigerate until ready to heat. Remove from the refrigerator and let it sit at room temperature for at least an hour before broiling. Remove plastic wrap, and broil as directed.
Absolutely! I recommend making my cheesy crockpot mashed potato recipe, then transferring it to a casserole dish to finish off broiling in the oven.
There's nothing worse than undercooked mashed potatoes, so pull one out with a slotted spoon and poke it with a fork to see if it's done. The fork should slide in easily, letting you know they're ready to be mashed.
More potato recipes
- Mashed Potatoes without Milk
- Mashed Potatoes with Boursin
- Cheesy Crock Pot Mashed Potatoes
- Instant Pot Scalloped Potatoes
- Oven Roasted Rosemary Potatoes
- Air Fryer Shoestring Fries
- Oven Baked Potato Wedges
- Twice Baked Sweet Potatoes with Caramelized Onions
More side dish recipes
- Air Fryer Asparagus
- Cranberry Sauce with Dried Cranberries
- Oven Roasted Vegetables
- Oven Roasted Broccoli
- Oven Roasted Carrots with Thyme
- Balsamic Roasted Brussels Sprouts with Garlic
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Twice Baked Mashed Potatoes
Ingredients
Twice baked mashed potatoes
- 4 pounds red potatoes, peeled and cut into 1 inch chunks
- 8 tablespoons salted butter, melted (1 stick)
- 1 cup whole milk
- 1 cup freshly shredded parmesan cheese, divided
- Coarse kosher salt and freshly ground black pepper
- A few sprigs fresh rosemary for garnish, (optional)
Red Wine Balsamic Reduction
- ½ cup balsamic vinegar
- ½ cup dry red wine
- 1 tablespoon brown sugar
Instructions
To make the mashed potatoes
- Place an oven rack in the second highest position and preheat the broiler to high. Coat a 9x13 baking dish with cooking spray. Set aside.
- Add potatoes to a large pot of cold water and bring to a boil over high heat. Boil 15 minutes or until tender. Drain, return to the pot, and stir over medium heat for 30 seconds until most of the water has evaporated.
- Remove from the heat and mash, adding the butter, milk, ¾ cup of the parmesan cheese, and salt and pepper to taste.
- Once the potatoes are smooth and free of lumps, spread evenly into the prepared baking dish. Sprinkle with the remaining parmesan cheese.
- Broil 5-10 minutes or until the top is just beginning to brown. Sprinkle with fresh rosemary if desired.
To make the red wine balsamic reduction
- While the potatoes are broiling, prepare the red wine balsamic reduction by adding all ingredients to a small saucepan and bringing to a boil. Boil 15 minutes or until reduced by half and slightly thickened.
- Transfer to a gravy boat or similar serving dish and pour the reduction over individual servings of the mashed potato bake.
Notes
Tips for customization
- Use vegan butter and unsweetened almond milk for a vegan version, omitting the parmesan or using breadcrumbs or a vegan parmesan (Wholesome Sweeteners offers a vegan brown sugar)
- This is already gluten-free - high five!
- Use a store-bought balsamic reduction to save time (this one is great, or I've also found good ones at Aldi stores)
- Swap russet potatoes for the reds for a fluffier potato
- Mix in fried sage, roasted garlic, or mozzarella cheese for even more flavor
Albert Trotter says
i have never baked potatoes never taste it but i will definitely going to try it ..it sounds so yummy
Lindsay Moe says
Thanks Albert, enjoy!