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Mashed Potato Casserole

Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on time 25 mins
Total time 49 mins
Yield Serves 8 (serving size: about 2/3 cup)
The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.

Ingredients

  • 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
  • 1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
  • 5 garlic cloves, thinly sliced
  • 1 1/4 teaspoons kosher salt, divided
  • 6 ounces 1/3-less-fat cream cheese, softened (about 3/4 cup)
  • Cooking spray
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 2 tablespoons thinly sliced chives

Nutrition Information

  • calories 243
  • fat 6.5 g
  • satfat 3.6 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 8.3 g
  • carbohydrate 37.9 g
  • fiber 2.6 g
  • cholesterol 20 mg
  • iron 1.2 mg
  • sodium 361 mg
  • calcium 93 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

  3. Press potato mixture in batches through a ricer into a large bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.

  4. Spoon potato mixture into a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.

  5. Preheat broiler.

  6. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.

Cook's Notes

Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving.

Also appeared in: Cooking Light, November, 2011;