Cooktop Cove: How to make mashed potato casserole (video)
By Jess Valentine
The possibilities when it comes to cooking with potatoes are deliciously endless. Whether it's roast potatoes, scalloped potatoes, gratins or even french fries, these tasty vegetables are a fantastic addition to any family dinner. Perhaps one of the more classic potato variations is that of mashed potatoes, a dish that truly knows no bounds.
While traditional mashed potatoes are fabulous any day of the week, this absolutely stunning recipe for mashed potato casserole is an instant classic. It takes traditional mashed potatoes a few steps further and brings this humble plate of food into a whole new realm. For this recipe, we use Yukon Golds for their natural butteriness. After you pair them with butter, sour cream, cream cheese, chives and Parmesan cheese, it'll be hard to have mashed potatoes any other way.
Mashed potato casserole
20 minutes
30 minutes
50 minutes
3 pounds Yukon Gold potatoes, peeled and large diced
1 cup sour cream
½ cup softened cream cheese
3 tablespoons cold butter, diced
3 tablespoons thinly sliced chives
1 teaspoon salt
½ teaspoon pepper
1 cup plain bread crumbs
1 cup grated Parmesan cheese
3 tablespoons melted butter
Preheat oven to 350 degrees Fahrenheit.
Boil potatoes in a large pot a water with a pinch of salt. Cook until soft. Drain.
In a large bowl, add potatoes, sour cream, cream cheese, cold butter, chives, salt and pepper. Using a masher, mash everything together until fully combined and to your desired consistency. If you don't have a masher, use the back of a fork.
Transfer potato mixture to a greased casserole dish. Spread evenly.
In a bowl, mix together bread crumbs, Parmesan cheese and melted butter until fully combined. Sprinkle evenly over potatoes.
Bake in oven uncovered for 30 minutes, or until golden brown on top.
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