MASHED POTATO CASSEROLE
This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Melissa Clark
Categories side dish
Time 40m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- Lightly grease a 9-inch-by-13-inch baking pan.
- In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
- Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
- In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
- Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 570 milligrams, Sugar 3 grams, TransFat 0 grams
EASY MASHED POTATO CASSEROLE
Mmm! Cheesy garlic mashed potatoes you can make ahead.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In 10-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Cook onions and bell pepper in butter 2 to3 minutes, stirring occasionally. Remove from heat; set aside.
- In 3-quart saucepan, heat water, half-and-half and butter to boiling; remove from heat. Stir in both pouches of potatoes just until moistened. Let stand about 1 minute or until liquid is absorbed. Beat with fork until smooth.
- Spoon 2 cups of the potatoes into casserole; top with half of the onion mixture and 3/4 cup of the cheese. Spoon another 2 cups potatoes over cheese; carefully spread to cover. Sprinkle evenly with remaining onion mixture. Top with remaining potatoes; carefully spread to cover. Sprinkle with remaining 3/4 cup cheese.
- Bake uncovered about 30 minutes or until hot.
Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
MASHED POTATO CASSEROLE
I've shared this recipe many times with relatives and friends, just as my sister-in-law shared it with me. It can be prepared up to two days in advance.-Margaret Lindberg, Richland, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts :
MASHED POTATO CASSEROLE
I'm terrible at making plain mashed potatoes. When I found this recipe, I was so happy to be able to make yummy potatoes!
Provided by Amber Matlock
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and boil potatoes. Drain and beat well.
- Add salt, pepper, and cream cheese.
- Blend in eggs, flour, parsley, and chives or onion.
- Put into a well buttered casserole dish. Spread slightly crunched French fried onion on top.
- Bake at 325°F for 30 minutes until puffy and golden.
- This casserole can be prepared in the morning and refrigerated until baking time. If you do it this way, be sure to allow more baking time.
Nutrition Facts : Calories 243.3, Fat 11.3, SaturatedFat 6.7, Cholesterol 84.1, Sodium 107.5, Carbohydrate 29.8, Fiber 2.5, Sugar 1.4, Protein 6.5
"EVERYTHING" MASHED POTATO CASSEROLE
The everything-mashed potato casserole seemed to evolve over a year and it's a great dish to take to a covered dish event. If I need to keep it warm for a longer time, I sometimes place the mixture into a crockpot and then add the sour cream, bacon, cheese and chives. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-qt. baking dish. Spread sour cream over the top. , Bake, uncovered, at 350° for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 433 calories, Fat 33g fat (22g saturated fat), Cholesterol 114mg cholesterol, Sodium 340mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
MASHED POTATO CASSEROLE
Make and share this Mashed Potato Casserole recipe from Food.com.
Provided by Into the Fire
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel, chop, and boil (about 20-25 minutes) the potatoes. Drain.
- Mix (preferably with a hand mixer) with cream cheese, sour cream, and seasonings.
- Mix in two handfuls of shredded cheese.
- Pour into a greased pan and top with more shredded cheese.
- Cook at 350F until heated (about 30 minutes).
Nutrition Facts : Calories 377.1, Fat 26.1, SaturatedFat 15.4, Cholesterol 73.9, Sodium 530.8, Carbohydrate 24.1, Fiber 2.3, Sugar 2.8, Protein 12.8
CHANTILLY MASHED POTATO CASSEROLE
The addition of whipped cream into mashed potatoes is what makes them Chantilly mashed potatoes. I was skeptical, but this was one of the most outstanding alternative mashed potato recipes I've ever had. With a light and luxurious texture, it's a perfect side dish for any holiday or special occasion.
Provided by Chef John
Categories Mashed Potatoes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F (245 degrees C).
- Place potatoes into a pot, cover with fresh, cold water by 2 inches, and add 2 tablespoons kosher salt. Set heat to high and bring to a boil. Reduce heat to medium and simmer until tender, testing by poking potatoes with a knife. The time will depend on the size of your potatoes but could be between 15 and 20 minutes.
- Remove from the heat and let drain in a colander for 5 to 10 minutes.
- Transfer into a large bowl and mash thoroughly with a potato masher until no lumps remain. Add butter, kosher salt, and Gruyere cheese. Mix and mash until everything has been incorporated.
- Add cayenne, 3/4 cup Parmigiano-Reggiano cheese, and buttermilk, and mash until well combined. Taste and adjust for salt.
- Whisk cream in a metal bowl until thick and fairly stiff peaks form, 1 to 2 minutes. Pour 1/2 of the whipped cream onto the potatoes and cut it in with the side of a spatula to lighten the mixture. Repeat with remaining whipped cream but do it carefully to preserve the maximum amount of volume, cutting in until just barely mixed.
- Transfer into a well-buttered casserole dish and distribute gently with a fork. Smooth the top with a spoon if desired. Sprinkle remaining 1/4 cup Parmigiano-Reggiano on top and dust lightly with cayenne.
- Place the baking dish on a pan and bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes.
- Remove from the oven and sprinkle with green onions before serving.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 35.2 g, Cholesterol 70.3 mg, Fat 22.2 g, Fiber 2.4 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 210.5 mg
MASHED POTATO CASSEROLE
Make and share this Mashed Potato Casserole recipe from Food.com.
Provided by MichelleMike
Categories Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook and mash potatoes.
- Add cheese, sour cream, salt and pepper.
- Beat until smooth and light.
- Stir in chives.
- Spoon into baking dish.
- Top with paprika and butter.
- Bake@ 350 for 30 min.
Nutrition Facts : Calories 289.3, Fat 15.2, SaturatedFat 9.5, Cholesterol 41.2, Sodium 106.7, Carbohydrate 33.4, Fiber 4.1, Sugar 1.5, Protein 6.2
MASHED POTATO CASSEROLE
If you are tired of plain old mashed potatoes, this is a nice change, and so yummy. Note: cooking time does not include boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 55m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 325°F.
- Grease a 2-quart casserole dish.
- In a bowl, stir together cream cheese, garlic, pepper, chopped green onions (if using), salt, egg, and sour cream until smooth; set aside.
- Boil potatoes; drain.
- Mash potatoes until smooth.
- Add sour cream mixture, mix until smooth.
- Spoon into baking dish.
- Dot with butter and sprinkle with paprika.
- (At this point, potatoes can be stored in the fridge and baked later).
- Bake, covered for 25 minutes, (45 minutes if stored in the fridge).
- Uncover, after 25 minutes, and continue baking for 10 minutes more.
- If desired 1 cup grated cheddar could be sprinkled on top of potatoes the last 10 minutes of baking.
Nutrition Facts : Calories 429.9, Fat 19, SaturatedFat 11.5, Cholesterol 89.5, Sodium 146, Carbohydrate 57, Fiber 6.5, Sugar 2.5, Protein 10.4
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MASHED POTATO CASSEROLE RECIPE - SOUTHERN LIVING
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- Preheat oven to 400°F. Place potatoes, 1 teaspoon of the salt, and water to cover in a Dutch oven. Bring to a boil over medium-high. Reduce heat to medium, and cook until tender, 15 minutes. Drain.
- Add sour cream, cream cheese, and butter to potatoes, and mash with a potato masher until almost smooth. Stir in half-and-half, shredded cheese, black pepper, and remaining 1 1/2 teaspoons salt. Lightly coat a 9-inch square pan with cooking spray. Spoon potato mixture into prepared pan. Stir together breadcrumbs, onions, and parsley. Sprinkle mixture evenly over potatoes.
- Bake in preheated oven until thoroughly heated, about 20 minutes, covering with aluminum foil after 12 minutes to prevent breadcrumb mixture from overbrowning. Serve immediately.
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