Q1: What are the best potatoes to use for a baked mashed potato casserole?

For a light and fluffy result, high-starch Russet potatoes are a fantastic choice. For a denser, richer, and more naturally buttery and creamy result, Yukon Gold potatoes are our top recommendation for this specific, decadent recipe.

Q2: Can I really make mashed potatoes ahead of time without them getting gummy?

Yes! This casserole method is the absolute best way to make mashed potatoes ahead of time. The richness from the butter and the stabilizing properties of the cheeses (especially when using a cream cheese variation) help to keep the potatoes perfectly creamy. When you reheat the casserole in the oven, it gently warms them through without the risk of over-mixing that can happen when you reheat them on the stove.

Q3: How do I avoid gummy or gluey mashed potatoes?

The number one rule for perfect mashed potatoes is to never, ever use a tool like a hand mixer, a food processor, or a blender to mash your potatoes. These high-speed tools will overwork the starches in the potatoes and turn them into a sticky, wallpaper-paste-like glue. Always use a gentle, manual tool like a hand-held potato masher, a potato ricer, or a food mill .

Q4: Can I make this recipe with a different kind of cheese?

Of course! This recipe is a fantastic base for your favorite cheese blends. While the mozzarella is great for a gooey texture, you could easily swap it for a more flavorful melting cheese like Gruyère, Fontina, or smoked Gouda for a more sophisticated flavor.

Q5: My topping didn't get very crispy. What can I do?

For an extra-crispy, guaranteed golden-brown topping, you can toss your breadcrumbs and Parmesan with 1 to 2 tablespoons of melted butter before you sprinkle them on top of the casserole. The butter will help to toast the breadcrumbs beautifully in the oven. Using panko breadcrumbs instead of regular ones will also result in a crunchier topping.

The Best Creamy & Cheesy Baked Mashed Potatoes

A rich and creamy baked mashed potato casserole, perfect for a crowd or a holiday meal. The recipe involves boiling and mashing russet potatoes, then enriching them with milk, butter, mozzarella, and Parmesan cheese. The creamy potato mixture is spread into a baking dish and topped with a crunchy blend of breadcrumbs and more Parmesan. The casserole is then baked until the topping is golden brown and the potatoes are heated through.

Author: Grace
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8-10 servings 1x
Category: Side Dish
Method: Boiling, Mashing, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 tablespoon butter, for the baking dish
4 pounds russet potatoes, peeled and cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella cheese
1 cup freshly grated Parmesan cheese, divided
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

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Instructions

Preheat the oven to 400°F. Coat a 13 by 9-inch baking dish with 1 tablespoon of butter.
Place the potatoes in a large pot of boiling salted water and cook for about 15 minutes, until they are very tender.
Drain the potatoes well, return them to the hot pot, and mash them thoroughly.
Mix in the milk and the melted butter.
Stir in the mozzarella cheese and 3/4 cup of the Parmesan cheese.
Season to taste with salt and pepper.
Transfer the mashed potatoes to the prepared baking dish and spread evenly.
In a small bowl, combine the bread crumbs and the remaining 1/4 cup of Parmesan cheese.
Sprinkle the bread crumb mixture evenly over the mashed potatoes.
Bake, uncovered, for about 20 minutes, until the topping is golden brown and the casserole is heated through.

Notes

This recipe is a great make-ahead side dish. It can be fully assembled up to 6 hours in advance, covered, and chilled before baking.
Mashing the potatoes in the hot pot they were boiled in helps to keep them warm and dry out any excess moisture.
The combination of mozzarella and Parmesan cheese provides both a creamy melt and a savory flavor.

Nutrition

Serving Size: 1/8 of casserole
Calories: 450-550
Sugar: 5-8 g
Sodium: 700-900 mg
Fat: 25-32 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 40-48 g
Fiber: 4-6 g
Protein: 15-20 g
Cholesterol: 70-90 mg

Find it online: https://www.eatswithsoul.com/cheesy-baked-mashed-potatoes/