Recipes: Painter Mike Geno’s Twice Baked Mashed Potatoes

Painter Mike Geno: My mom’s twice baked mashed potatoes are like potato crack. I was raised with them being a staple at Thanksgiving. My siblings, folks and I would elbow each other out of the way, fighting for the crispy edges. Now, I even make them on my own.

Most of what I’ve learned about cooking is from my mom, and she cooks to bring a group together. Therefore, I only feel comfortable cooking a lot at a time. So I encourage you to make as much as you can and share with others. Enjoy my mom’s Twice Baked Mashed Potatoes! 

Mike Geno’s Mom’s Twice Baked Mashed Potatoes


  • 5-8 lbs. baking potatoes
  • 1 stick butter
  • 8 oz. original Philly cream cheese (not fat free!)
  • sour cream


NOTE: Steps 1-5 can be done a day or so ahead of time.

  1. Bake 5-8 lb. baking potatoes – depending on the size of your party and how much you want to enjoy as leftovers.
  2. When cooled enough to touch, but still hot, cut in half and spoon out potato and place in mixing bowl. Sometimes the skin simply peels away at this point.
  3. Add stick of softened butter & one 8oz pack of original (not frat free!) cream cheese (room temperature).
  4. Mix in sour cream until desired consistency is achieved.
  5. Place into oven-safe dish for 2nd baking.
  6. Re-bake uncovered dish until heated through and top begins to gets golden brown. Fight over the crispy edges and enjoy!
For more about painter Mike Geno, visit:

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