Creamy and cheesy mashed potato casserole is the classic hearty and comforting dish perfect for any occasion.
Once found, this mashed potato casserole recipe is always coming back again and again on the tables to feed even the more sophisticated tastes. The creamy texture and the fine taste of the casserole are only a few of the reasons you should try the recipe. Moreover, the dish is prepared easily and makes a full lunch or dinner.
Ingredients for mashed potato casserole
The main ingredient for the dish is the potatoes. For mashed potatoes, I like using the golden/yellow potatoes as they crumble easier and are sifter when mashed. The red potatoes contain more starch and even upon mashing, little crumbs may be felt. Nonetheless, if you do not have the yellow potatoes in your kitchen, feel free to use the red ones, the taste will be amazing in both cases.
Then, for the mashed potatoes to be creamy, fluffy, and with a fine texture and sweet taste, use the cream cheese, mozzarella cheese, heavy cream, and sour cream.
I used shredded mozzarella for this mashed potato casserole, however, you can substitute it with shredded cheddar cheese. Also, the sour cream is not a must, however, the lightly sour taste of the cream perfectly balances the sweetness of the rest of the ingredients.
Lastly, the spices. Salt, pepper, and a pinch of granulated garlic. Remember that the cheeses are already a bit salted, so do not add much salt from the start. My advice is to mix everything well, taste, then decide on how much salt to add. The granulated garlic is also an optional ingredient. I like garlic so I don’t mind adding it when it is suitable. It’s up to you to either take it or leave it.
The list of ingredients is very simple and it will not be costly. The affordable ingredients will turn into a copious meal, with a fine and delicate taste perfect for the entire family and for holiday festive meals.
How to boil potatoes?
For the mashed potatoes casserole, you should boil the potatoes peeled and dice. To peel the potatoes, use a peeler or a small sharp knife. As soon as you’ve peeled one potato, put it in a big bowl with cold water. The potatoes will release some quantity of starch and this is a good thing to have.
Once you’ve peeled them, wash well and dice them in about 1 inch. It is best to leave the potato dices in cold water for about 15 minutes for the potatoes to release as much starch as possible.
Finally, drain the potato dices, put them in a pot, and fill the pot with clean cold water to cover the potatoes.
Add a pinch of salt, 1 or 2 bay leaves, and some grains of allspice and put the pot to boil. The potatoes should boil for about 15 minutes. You can check if they’re good by pricking one potato dice, if it crumbles easily, it’s done.
Finally, extract the bay leaves and the allspice and drain the water. Now the potatoes are boiled and ready to be mashed.
How to mash potatoes?
Once you have drained the boiling water, it’s time to mash it. For chunkier potatoes, you can use a hand masher. It is a good old method that works just fine. Still, for creamy potatoes with a dense consistency, use a hand mixer. The result is a fluffier and more airy mass.
For our recipe, add the cream cheese, ¾ of the shredded mozzarella cheese, the sour cream, and the heavy cream. Stir everything well so that all the ingredients incorporate to perfection.
How to make the mashed potato casserole?
The first step is to preheat the oven. Set the oven at 360 degrees and let it preheat for about 10 minutes. In the meantime, prepare the delicious and creamy mashed potato casserole.
Take a medium-sized baking pan, grease it well with butter, or spray some butter all over its inner part. Make sure to cover the walls also. Next pout in ½ cup of bread crumbs and move the baking pan so that the bread crumbs cover the bottom as well as the walls of the pan.
At this point move the mashed potatoes into the pan spoon by spoon. Even the surface with the spoon, pour the remaining ⅓ of the mozzarella cheese, and insert the baking pan into the oven.
Bake the casserole for 15-20 minutes at 350 degrees or until you see a golden crust on top of the casserole.
When the baking time expires, take the mashed potato casserole out of the oven and let it rest for at least 10 minutes before serving.
How to serve the mashed potato casserole?
Spoon and serve the mashed potato casserole as soon as it is baked. Its’ fine taste and creamy texture pair amazingly well with more acidic fresh salads such as the Succulent Country Style Tomato Salad, Creamy Tomato Salad, or the Creamy Cucumber Radish Salad. For better digestion accompany the meal with a glass of dry white wine.
How to store mashed potato casserole?
The good news about the casserole is that you can prepare it in advance and have it baked the next day. Just cover the casserole with food film and store it in the fridge.
In case there are some leftovers, do the same thing, cover with some food film put the leftovers in the fridge, and rehear it the second day. It is best to consume the casserole within the first 48 hours maximum. The mashed potato casserole can spoil because of its high consistency of diary.
Creamy Mashed Potato Casserole Recipe
- 8 medium potatoes
- 8 oz cream cheese
- 1 cup heavy cream
- 1 1/2 cup mozzarella cheese shredded
- 1/2 cup sour cream
- 1 tsp granulated garlic
- 1/2 tsp ground pepper
To boil potatoes
- 1 tsp salt
- 2 bay leaves
To grease the baking pan
- 1 tsp butter
- 1/4 cup bread crumbs
- Peel and dice the potatoes
- Boil until soft with some bay leaves and 1 tsp of salt
- Drain the boiling water
- Use an electric hand blender to mash the potatoes
- Add the cream cheese, sour cream, 1 cup of shredded mozzarella and the heavy cream to the potatoes and mix until well incorporated
For the casserole
- Grease the bottom and the inside walls of the casserole with butter
- Spread all over the surface some bread crumbs
- Pour in the creamy mashed potatoes and even the surface
- Spread the remaining 1/2 cup of shredded mozzarella all over the surface of the casserole
- Bake at 350 degrees for 15-20 minutes in a preheated oven
- Take out the oven and let rest for 10 minutes
- Serve next to a refreshing salad