Mashed Potato Parmesan Casserole
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This Christmas, elevate your traditional mashed potatoes to a delectable masterpiece. This Mashed Potato Parmesan Casserole will steal the spotlight on your festive table.
The topping adds a delightful crunch to the creamy interior. It a perfect side dish for a roast turkey, holiday ham, or beef such as prime rib.
Ingredients to make Mashed Potato Parmesan Casserole
- YUKON GOLD POTATOES
- SALT
- CREAM CHEESE
- SALTED BUTTER
- SOUR CREAM
- MILK
- GARLIC POWDER
- BREAD CRUMBS
- PARMESAN CHEESE
how to make mashed potato parmesan casserole
First you start with 5 lbs off Yukon gold potatoes for this Mashed Potato Parmesan Casserole. The texture of this potato falls in between a starchy russet and a waxy red. It also has a natural buttery flavor. I also love it’s golden flesh color.
You can cook your potatoes on the stove top or in the Instant Pot. I personally prefer to use my Instant Pot. With either method, you drain the potatoes after cooking them. Next, add in some cream cheese and butter. Cover for a few minutes and allow them to soften and melt with the hot potatoes.
Now you add in some sour cream, milk, and garlic powder. Then mash the potatoes until nice and creamy, a`dd in additional salt if needed. Spread the potatoes into a lightly grease 9 x 13 inch casserole dish. At this point to can cool and refrigerate for up to two days. Or make the topping and bake immediately.
The topping is a mixture of melted butter, bread crumbs, and freshly grated parmeasan cheese. The fresh stuff is key to melting well with the bread crumbs and butter. If baking the potatoes later, add the topping to a container or ziploc bag. Keep in the fridge with the potaotes.
If cooking immediately bake at 375 degrees for 40-50 minutes. If cooking from the refridgerator, cover with foil first and bake for 15 minutes. Then uncover sprinkle on the topping.
Bake another 40-45 minutes. You want that topping to get a beautiful golden brown crust on top. The texture of the creamy potaotes paired with the cheesy buttery crispy bread crumb topping is a culinary masterpiece.
Frequently Asked Questions
Can I use another type of potato for the casserole?
Russet potatoes are commonly used for mashed potatoes due to their starchy texture. However, I prefer the Yukon gold for a creamier result.
Can I make this casserole gluten-free?
Yes, you can make it gluten-free by using gluten-free breadcrumbs or omitting them altogether. Ensure that all other ingredients are gluten-free as well.
Can I prepare the mashed potato casserole in advance?
Yes, you can assemble the casserole ahead of time and refrigerate it. Instructions on how to do so is included with the recipe.
How do I reheat leftovers?
To reheat, cover the casserole with foil and warm it in the oven at 350 degrees until heated through. You can also use the microwave, but the texture might be slightly different.
Can other toppings to the casserole?
Absolutely! Chopped fresh parsley or chives sprinkle on after baking are a nice fresh addition.
For more mashed potato recipes, try:
- Chive and Onion Mashed Potatoes
- Rich and Creamy Slow Cooker Mashed Potatoes
- Cheddar Mashed Potatoes
- Buttermilk Herbed Mashed Potatoes
Mashed Potato Parmesan Casserole
Real Mom Kitchen
Equipment
Ingredients
- 5 pounds Yukon Gold potatoes peeled and cut into 2-inch pieces
- 1 Tbsp salt
- 8 oz pkg cream cheese cut into pieces
- ½ cup salted butter cut into pieces
- ¾ cup sour cream
- ¼ cup milk
- ½ tsp garlic powder
Topping:
- 1 cup bread crumbs
- ⅔ cup freshly grated Parmesan cheese
- 6 Tbsp butter melted
Instructions
- Cook the potatoes until tender.For the stovetop method: add potatoes, water to cover, and 1 tablespoon salt to a large pot. Bring to a boil and simmer until potatoes are tender, 15-20 minutes. Drain and return to the pot.For the pressure cooker method: add potatoes, 2 cups water, and 1 tablespoon salt to insert of electric pressure cooker. Cook on high pressure for 8 minutes. Let the pressure naturally release for at least 10-15 minutes before releasing remaining pressure. Drain and return potatoes to insert.
- Add the cream cheese and butter. Cover and allow the cream cheese and butter soften and melt for 2-3 minutes. Then add in the sour cream, milk, and garlic powder, and mash until creamy. Taste and add additional salt, if needed.
- Lightly grease a 9X13-inch baking dish. Spread the mashed potatoes evenly in the dish.( If baking later, wrap the dish tightly with plastic wrap or foil and refrigerate for 1-2 days)
- For the topping, combine the crumbs and Parmesan cheese in a small dish. Add the melted butter and toss to combine evenly. If baking right away, evenly spread the buttery crumbs over the top of the mashed potatoes and bake at 375 degrees for 40-50 minutes until potatoes are heated through and the topping is golden brown. See notes for instructions for baking later. Serves 12.
Notes
Nutrition
This recipe is adapted from Mel’s Kitchen Cafe.
