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5 from 1 vote

Mashed Potato Parmesan Casserole

Course Sides
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 servings
Calories 419kcal
Author Laura

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

If making ahead, store topping in an air tight container or ziploc bag in the refrigerator. When ready to bake, cover with foil and bake at 375 degrees for 15 minutes. Uncover and add the topping and bake for 40-45 minutes until the potatoes are heated through and the topping is golden.

Nutrition

Serving: 1 serving | Calories: 419kcal | Carbohydrates: 42g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 919mg | Potassium: 875mg | Fiber: 5g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 37mg | Calcium: 148mg | Iron: 2mg