Mashed Potato Casserole
This creamy mashed potato casserole with a buttery cheesy panko topping is a delicious casserole that pairs well with chicken, pork, and beef.
I recently had a craving for meat & potatoes so I made some steaks, roasted tomatoes, and instead of my go-to potato side dish, I made this simple and delicious mashed potato casserole from a recipe I found on NY Times Cooking. The potatoes were creamy and delicious and we especially loved the crispy cheesy buttery panko crumbs on top.
Mashed Potato Casserole
Potatoes:
- 2 lbs Yukon gold potatoes, peeled and cut into same-sized chunks
- 1/2 cup sour cream
- 4 tbsp butter
- 1 tbsp chives
- Sea salt and freshly cracked black pepper, to taste
Topping:
- 1/4 cup panko crumbs
- 1/4 cup parmesan, finely grated
- 1 tbsp butter, melted
- Sea salt and freshly cracked pepper, to taste
How to Make a Mashed Potato Casserole
Preheat the oven to 400 degrees. Coat a 4-inch small baking dish with butter.
Prepare the potatoes by cooking them in a large pot of boiling salted water until tender, 15-20 minutes, depending on their size. Drain very well.
Use a hand masher to mash the potatoes with the sour cream and butter until very smooth and creamy.
Fold in the chives then season with sea salt and freshly cracked pepper, to taste.
Spread potatoes evenly into the prepared small baking dish.
Make the topping by combining the panko crumbs, freshly grated parmesan cheese, melted butter, sea salt, and freshly cracked pepper, to taste, together in a small bowl until well combined and crumbly.
Sprinkle the topping evenly over the potatoes.
Bake the casserole by placing the baking dish into the oven and bake for 15-20 minutes, or until the topping is golden brown. Remove from the oven and sprinkle the top with more chives, if desired. Serve and enjoy.
Equipment
- Small Baking Dish
Ingredients
Potatoes:
- 2 lbs Yukon gold potatoes peeled and cut into same-sized chunks
- ½ cup sour cream
- 4 tbsp butter
- 1 tbsp chives
- Sea salt and freshly cracked black pepper to taste
Topping:
- ¼ cup panko crumbs
- ¼ cup parmesan finely grated
- 1 tbsp butter melted
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees. Coat a small baking dish with butter.
- Prepare the potatoes by cooking them in a large pot of boiling salted water until tender, 15-20 minutes, depending on their size. Drain very well.
- Use a hand masher to mash the potatoes with the sour cream and butter until very smooth and creamy.
- Fold in the chives then season with sea salt and freshly cracked pepper, to taste.
- Spread potatoes evenly into the prepared small baking dish.
- Make the topping by combining the panko crumbs, freshly grated parmesan cheese, melted butter, sea salt, and freshly cracked pepper, to taste, together in a small bowl until well combined and crumbly.
- Sprinkle the topping evenly over the potatoes.
- Bake the casserole by placing the baking dish into the oven and bake for 15-20 minutes, or until the topping is golden brown. Remove from the oven and sprinkle the top with more chives, if desired. Serve and enjoy.
That looks so good!
This looks awesome but I don’t think I ever considered making a casserole from mashed potatoes – I will now though.
I made this last night to go with a baked spiral cut ham and broccoli. We loved it! Mine seemed to have less topping than yours so next time, I’ll use 1/3 cup measures of the topping ingredients. Definitely a keeper!