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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 49 Minutes

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 6.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.3g
  • Carbohydrate: 37.9g
  • Fiber: 2.6g
  • Cholesterol: 20mg
  • Iron: 1.2mg
  • Sodium: 361mg
  • Calcium: 93mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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. 5. Preheat broiler.
  6. 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.

Also featured in: Cooking Light, November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mashed Potato Casserole Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy