Mashed Potato Casserole
Creamy, cheesy, buttery perfection! This make-ahead mashed potato casserole is the ultimate comforting side, perfect for the holidays!
Ingredients
- 4 poundsyukon gold potatoes, peeled and cubed
- 4 tablespoonssalted butter
- 8 ouncescream cheese, at room temperature
- ½ cupsour cream or plain greek yogurt
- 1 tablespoononion powder
- 1 tablespoongarlic powder
- 1 tablespoonfresh thyme leaves
- 1 teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- 1 cupgrated monterey jack cheese
- sea salt and pepper
- 1 ½ cupswhole milk
- 2eggs, beaten
- 6 tablespoonssalted butter
- ⅝ cuppanko bread crumbs
- ⅝ cupcrushed corn flakes
- 2 teaspoonsgarlic powder
- ⅝ cupgrated gruyère
Directions
- 1
1. Preheat the oven to 375°F. 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. 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. Gradually mix in the milk and eggs, don't over-mix. 3. Scrape the potatoes into the buttered casserole dish. 4. Make the topping. Melt the butter in a skillet over medium heat until it begins to brown, 2 to 3 minutes. Remove from heat and stir in panko, corn flakes, and garlic. Season with salt and pepper. Sprinkle over the potatoes. Top with grated Gruyère.5. Bake until golden and crisp, 30 to 40 minutes. Top with parsley or thyme. Serve them up and enjoy!