Mashed Potato Casserole

Name: Mashed Potato Casserole
Total time: 49 min
Yield: Serves 8 (serving size: about 2/3 cup)
Ingredients: 1 ½ pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices; 1 ½ pounds baking potatoes, peeled and cut into 1/2-inch-thick slices; 5 garlic cloves, thinly sliced; 1 ¼ 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); ½ cup panko (Japanese breadcrumbs); 2 tablespoons thinly sliced chives

13 Ratings
10 Reviews

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.

By Sandra Gluck

Recipe by Cooking Light October 2013

Gallery

Credit: Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

total:

49 mins

hands-on:

25 mins

Yield:

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

Nutrition Info

Ingredients

1 ½ pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 ½ pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 ¼ 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)
½ cup panko (Japanese breadcrumbs)
2 tablespoons thinly sliced chives

Directions

Step 1
Preheat oven to 350°.

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Step 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.
Step 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.
Step 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.
Step 5
Preheat broiler.
Step 6
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.

Chef's Notes

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

Nutrition Facts

Per Serving:

243 calories; fat 6.5g; saturated fat 3.6g; mono fat 1.7g; poly fat 0.3g; protein 8.3g; carbohydrates 37.9g; fiber 2.6g; cholesterol 20mg; iron 1.2mg; sodium 361mg; calcium 93mg.

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daneanp

04/13/2014

I've never used cream cheese in mashed potatoes before and it was definitely a nice change up. I didn't need most of the saved water and I just mashed the spuds with my electric mixer to save time. Really watch it under the broiler at the end - I let it go a smidge too long and it burned a bit. It definitely needed more salt and I'd add some fresh cracked pepper too.

SueArch

11/21/2013

Definitely a favorite in our house. We love garlic mashed potatoes and this hit the spot!

MaryEliz

10/15/2013

These were tasty but I expected more from a recipe included in an article titled "25 All Time Favorite Recipes (Oct '13). Hubby and I liked the flavor of the russet/Yukon combo and the texture from ricing them vs. mashing, as well as panko rather than bread crumbs. Will definitely make again, though!

JessieGeorges

10/05/2013

I found this dish to be bland, dry and overall boring. If you make it, I highly recommend adding more salt and garlic at the minimum. I won't make it again since I have many potato dishes that are much better.

jennitc

12/23/2011

Super delicious! I loved it! I should've used more salt though.

Joyceabrown

12/01/2011

The family loved it and I liked having one less thing to prepare after the turkey was out of the oven.

3Boys4Me77

11/30/2011

This was really tasty. I got lots of compliments. Maybe not spectacular, but a good, strong dish that I'd make again.

JDCjack1015

11/25/2011

REALLY bad - dry and flavorless.

Laurie18

11/25/2011

I made this and got rave reviews. Everyone thought that they were creamy and it was cheesy and went well with the turkey.

katiethurn

11/09/2011

This has the makings of being a 5 star, but needs more flavor. The consistency of the russet and Yukon gold potatoes together was amazing, as was the panko and green onion topping, but other than that it was just potatoes. Next time (and I will make it again) I'm going to maybe mix in some bacon or pancetta and mix in some cheese with a little flavor, maybe some gouda.

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Mashed Potato Casserole

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (10)

All Reviews for Mashed Potato Casserole

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Mashed Potato Casserole

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (10)

All Reviews for Mashed Potato Casserole