Mashed Potato Casserole

12 Reviews
ADD YOUR REVIEW
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)
By Sandra Gluck
October 2013
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 243
  • Fat 6.5g
  • Satfat 3.6g
  • Monofat 1.7g
  • Polyfat 0.3g
  • Protein 8.3g
  • Carbohydrate 37.9g
  • Fiber 2.6g
  • Cholesterol 20mg
  • Iron 1.2mg
  • Sodium 361mg
  • Calcium 93mg

How to Make It

Step 1

Preheat oven to 350°.

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.

Also appeared in: Cooking Light, November, 2011

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Ratings & Reviews

katiethurn's Review

MaryEliz
November 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.

daneanp's Review

sdrnek
April 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.

boos33's Review

jennitc
December 10, 2013
N/A

SueArch's Review

3Boys4Me77
November 21, 2013
Definitely a favorite in our house. We love garlic mashed potatoes and this hit the spot!

MaryEliz's Review

daneanp
October 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's Review

JDCjack1015
October 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.

Daisy245's Review

Laurie18
January 25, 2013
N/A

jennitc's Review

JessieGeorges
December 23, 2011
Super delicious! I loved it! I should've used more salt though.

Joyceabrown's Review

SueArch
December 01, 2011
The family loved it and I liked having one less thing to prepare after the turkey was out of the oven.

3Boys4Me77's Review

katiethurn
November 30, 2011
This was really tasty. I got lots of compliments. Maybe not spectacular, but a good, strong dish that I'd make again.