Easy Twice-Baked Mashed Potatoes

These mashed potatoes are Giada-inspired.  I was going to make my usual mashed potatoes on Thanksgiving Day when I caught a clip of Giada on the Food Network.

She was making a twice-baked Mashed Potato recipe that looked delicious.  I only caught the second half of the segment and I couldn’t find her recipe online after the show as over; so I took some creative liberties and this is what I came up with.  Everyone loved it!

Mashed potatoes are a staple recipe during the holidays and making this twice baked with the addition of the breadcrumbs and cheese gave a nice crunch and change to the usual recipe.

Recipe: Twice-Baked Mashed Potatoes


  • Bag of Idaho Potatoes
  • Whole Milk
  • 2 cups mozzarella cheese
  • 1 1/2 cups fresh Parmesan cheese
  • store-bought breadcrumbs
  • 1 stick of butter


  1. Peel the potatoes. Put in big pot and boil until soft.
  2. Mash up the potatoes.
  3. Melt the stick of butter, add to mashed potatoes.
  4. Add the mozzarella cheese and 1 cup of the Parmesan cheese.
  5. Add 1/2 cup of whole milk. Mix together, put in a buttered baking dish.
  6. At this point you can either put it in the fridge to bake later. If baking now, preheat the oven to 350.
  7. Top the casserole with 1/2-1 cup of breadcrumbs (until entire casserole is covered)
  8. Add the rest of the Parmesan cheese.
  9. Bake at 350 for 20-25 minutes or until the cheese melts on top and the center of the casserole is hot. Serve warm and enjoy!
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