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Mashed Potato Casserole

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I love this Mashed Potato Casserole. It’s a little fancy! It’s a lot tasty! And, it makes fabulous leftovers!

 

Mashed Potato Casserole | Life Currents

 

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.

 

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I’ve also made this Mashed Potato Casserole for a simple dinner of seared tofu, Mashed Potato Casserole, and Caramelized Broccoli.

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.

 

Mashed Potato Casserole | Life Currents

 

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.

 

Mashed Potato Casserole | Life Currents

 

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Mashed Potato Casserole. It's a little fancy! It's a lot tasty! And, it makes fabulous leftovers!

Mashed Potato Casserole - It's like simple home-goodness food with a crispy cheesy crust on top

 

If you have any questions about how to make this recipe, or if you try them, please come back and leave a comment below letting us know how it goes. 

Mashed Potato Casserole Recipe

Mashed Potato Casserole | Life Currents
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Mashed Potato Casserole

Servings 8
Author Debi

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

  1. Preheat oven to 350° F.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat broiler to 450° F.
  6. Combine Asiago and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.

Recipe Notes

Adapted from Cooking Light

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Comments

  1. Culinary Ginger says

    That IS a fancy potato casserole, it looks lovely. Once I got a ricer, I couldn’t live without it. That crunchy panko top is calling my name, I could eat the whole thing by myself 🙂

  20. dcclark13 says

    Love this, I will have the opportunity to bust out my potato ricer, which is such a great kitchen tool! Plus the salty bite Asiago will give the potatoes a delicious flavor.

  23. Jillian {Food Folks and Fun} says

    This looks really delicious. I’m adding this to my next dinner party menu!

  26. Shauna Smart says

    Oh my goodness! This potato casserole looks amazing. My family would love this as a side dish.

  27. Jenn says

    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.

  28. Jennifer says

    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.

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