Mashed Potato Casserole

Photo: Raymond Hom; Styling: Pamela Duncan Silver
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.

Yield:

Serves 8 (serving size: about 2/3 cup)

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 49 Minutes

Nutritional 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

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

Preparation

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.

Note:

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

Sandra Gluck,

October 2013
Also featured in: Cooking Light, November 2011;