I love this Mashed Potato Casserole. It’s a little fancy! It’s a lot tasty! And, it makes fabulous leftovers!
It’s great to serve at holiday dinners like Thanksgiving and Christmas, but it’s also just as welcome on the weeknight dinner table!
It’s easy to make, keeps well in the fridge, and delicious to enjoy!
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Potato Side Dish
I made it the other day to serve with my husband’s Braised Beef with Balsamic Roasted Tomatoes, and it went really with it. He had dinner and a couple day’s worth of great lunches out of it.
I’ve also made this Casserole for a simple dinner with seared tofu and Caramelized Broccoli.
Potato Side Dish
It’s like simple home-goodness food.
Meat and Potatoes, I guess (‘course, I don’t eat the meat part!). But, this simple little potato casserole has a fancy little shine to it. That crispy cheesy crust on the top just makes it so special.
Make it your own Potato Casserole
Feel free to use Asiago or Parmesan on top. Whatever you have in your fridge.
I’ve used both, and both are delicious!
I highly recommend a {affiliate} Potato Ricer to make mashed potatoes. It makes super smooth creamy potatoes, and it’s one of my favorite kitchen tools.
But, if you don’t have one, just use a {affiliate} Potato Masher to smash the potatoes.
Make it a meal
These potatoes would be fantastic served with Parmesan Baked Halibut, Sirloin Beef Roast, or Salmon with Blueberry Sauce and a side dish of Air Fryer Broccoli or Grilled Asparagus.
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Mashed Potato Casserole Recipe
Mashed Potato Casserole
Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into 1/2-inch-thick slices
- 1 ¼ teaspoons kosher salt divided
- 1 teaspoon garlic powder
- 6 ounces cream cheese softened
- 2 ounces Asiago or Parmesan cheese grated (about 1/2 cup)
- ½ cup panko Japanese breadcrumbs
- thinly sliced chives for garnish
Instructions
- Preheat oven to 350° F.
- Place potatoes and ½ 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 2-cup Pyrex glass measuring cup, or similar sized bowl, reserving ½ cup cooking liquid.
- Press cooked potato through a potato ricer into a large bowl. Stir in reserved ½ cup cooking liquid, garlic powder, remaining 3/4 teaspoon salt, and cream cheese.
- Spoon potato mixture into a broiler-safe 2.5 liter casserole dish or ceramic baking dish, and bake at 350° F for 20 minutes or until thoroughly heated.
- Preheat broiler to 450° F.
- Combine Asiago and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.
Notes
Nutrition
Well, doesn’t that look tasty? I could just sit and eat that.
MASHED POTATO CASSEROLE has me so excited I had to lock those caps in excitement! I am such a mashed potato girl and seriously can’t wait to try this recipe out ASAP
This looks really delicious. I’m adding this to my next dinner party menu!
I love mashed potatoes too! There are no leftovers at my home haha!
Just when I thought there weren’t any more ways to make mashed potatoes… this looks great!
Oh my goodness! This potato casserole looks amazing. My family would love this as a side dish.
We use potato substitutes like cauliflower due to type 2 diabetes, but I think it’s still doable. It sounds a lot like the mash I make for my shepherds pie.
Oh my, this looks so delicious. I love potatoes and I’m always looking for new ways to incorporate them as a side at dinner. I wonder about additions (like green onions in the casserole, or maybe bacon!) and substitutions (maybe sour cream instead of cream cheese?) I’m looking to try this recipe as-is, and then maybe experiment down the line.
Is it weird that I want to dive head first into this beautiful dish of potatoes? Yup, it looks THAT good.
I love potatoes. All potatoes. This would be the perfect dish in my house.
This looks absolutely fantastic, can’t wait to try!