Mashed Potato Casserole

x 1

Prep Time

30 min

Cook Time

45 min

Total Time

1 1/4 hours

Servings

8

Casserole
Baking
Side Dish
Comfort Food

Ingredients

  • 4 pounds},{ Yukon Gold potatoes peeled and cubed
  • 4 tablespoons salted butter
  • 8 ounces cream cheese at room temperature
  • 1/2 cups sour cream or plain greek yogurt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • cayenne pepper - teaspoon
  • 1-2 cups grated Monterey jack cheese
  • sea salt and pepper
  • 1 1/2 cups whole milk
  • 2 eggs beaten

Preparation

  1. Preheat the oven to 375 degrees Fahrenheit. Butter a 9x13-inch casserole dish.
  2. In a Dutch oven, cover the potatoes with water and boil over high heat until tender, 10-15 minutes. Drain and add them back into the hot pot.
  3. Using a hand mixer or potato masher, mash the hot potatoes with the butter, cream cheese, sour cream, onion powder, garlic powder, thyme, paprika, cayenne, Monterey jack, salt, and pepper.
  4. Gradually mix in the milk and eggs, do not over-mix.
  5. Scrape the potatoes into the buttered casserole dish.

The Topping

Ingredients

  • 6 tablespoons salted butter
  • 2/3 cups Panko bread crumbs
  • 2/3 cups crushed corn flakes
  • 2 teaspoons garlic powder
  • 2/3 cups grated Gruyère

Preparation

  1. Melt the butter in a skillet over medium heat until it begins to brown, 2 to 3 minutes.
  2. Remove from heat and stir in panko, corn flakes, and garlic powder.
  3. Season with salt and pepper.
  4. Sprinkle the topping over the potato casserole.
  5. Top with grated Gruyère cheese.
  6. Bake until golden and crisp, 30 to 40 minutes.
  7. Garnish with parsley or thyme and serve.