Best Gourmet Mashed Potato Casserole Recipes

MASHED POTATO CASSEROLE

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.

GARLIC MASHED POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to pot.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a glass baking dish.
• Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl. Pour onto the prepared potatoes. Mash together until mixture is smooth. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese and remaining green onions.
• Bake in the preheated oven until lightly browned, about 40 minutes.

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

GOURMET MASHED POTATO CASSEROLE

Steps:

• Boil potatoes in salted water to cover until tender.
• Mash or rice potatoes.
• Whiles still hot, add sour cream, cottage cheese, onion, butter or margarine, pepper and salt, and mix well.
• Place in casserole.
• Sprinkle parmesan on top.
• Bake in preheated 325 degree oven for 30 minutes.
• Recipe easily doubled.

OUR FAVORITE CREAMY MASHED POTATOES

Steps:

• Cover potatoes, garlic, and 1 Tbsp. salt with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.
• Meanwhile, heat milk, thyme, and 3/4 cup butter in a small pot over medium, stirring, until butter is melted. Remove from heat; set aside.
• Drain potatoes and garlic; return to pot. Toss over low heat until moisture evaporates, 1-2 minutes. Using potato ricer or food mill, immediately press potatoes and garlic into a large bowl (do not let cool).
• Discard thyme from milk mixture and gradually stir into potatoes, reserving about 1/2 cup if you plan to make in advance (see Do Ahead). Season with 2 tsp. salt and 3/4 tsp. pepper. Fold in sour cream and stir with a spoon until incorporated and very smooth (do not overmix or potatoes will become gummy). Taste and adjust seasonings. Serve topped with remaining 2 Tbsp. butter and more pepper.
• Do Ahead
• Mashed potatoes can be made 2 hours ahead; cover and store at room temperature. Or chill, covered, up to 8 hours; reheat over medium with reserved 1/2 cup milk mixture.

MASHED-POTATO CASSEROLE WITH GOUDA AND BACON

Steps:

• Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.
• Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.
• Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.
• Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.

MASHED POTATO CASSEROLE

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.