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Mashed Potato Casserole with Parmesan, Cream Cheese, and Crispy Panko Topping Recipe

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★★★★★

4.7 from 620 reviews

This creamy and comforting Mashed Potato Casserole features smooth Yukon Gold mashed potatoes blended with infused milk, cream cheese, and Parmesan, topped with a golden, buttery panko crust. It’s perfect as a hearty side dish for holiday dinners or any cozy meal.

Ingredients

Scale

Infused Milk

  • 1 cup whole milk
  • 6 sprigs thyme
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Potatoes and Mash

  • 4 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 3 cloves garlic, smashed and peeled
  • 2 tablespoons kosher salt (for boiling)

Mash Mixture

  • 4 tablespoons unsalted butter
  • 8 oz. cream cheese, room temperature
  • 1/2 cup finely grated Parmesan (about 2 oz.), divided
  • 2 large eggs, beaten to blend
  • Reserved cooking liquid (about 3/4 cup)
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste

Topping

  • 1 cup panko bread crumbs
  • 2 tablespoons unsalted butter
  • 1/4 cup finely grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Garnish

  • Sliced chives, for serving

Instructions

  1. Infuse the Milk: In a medium saucepan over medium heat, combine the whole milk, thyme sprigs, bay leaves, 4 tablespoons butter, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring the mixture to a gentle simmer, then remove from heat, cover, and allow it to steep for 1 hour to infuse the flavors.
  2. Prepare the Baking Dish and Oven: Preheat the oven to 375°F (190°C). Generously butter a 2 1/2- to 3-quart baking dish to prevent sticking.
  3. Cook the Potatoes and Garlic: In a large pot, combine the peeled and cut Yukon Gold potatoes with the smashed garlic cloves. Add enough water to cover them by at least 2 inches and season with 2 tablespoons of kosher salt. Bring to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Reserve 3/4 cup of the cooking liquid before draining the potatoes and garlic.
  4. Mash the Potatoes: Return the drained potatoes and garlic to the pot and mash until smooth using a potato masher. Meanwhile, place the infused milk back on medium heat to a bare simmer. Remove thyme sprigs and bay leaves. Stir in cream cheese and 1/4 cup Parmesan until melted and smooth. Incorporate this warm cheese mixture into the mashed potatoes along with the beaten eggs. Add the reserved cooking liquid gradually until the mash is thick but spreadable. Season with salt and freshly ground black pepper to taste. Transfer the mashed potato mixture to the prepared baking dish.
  5. Prepare the Topping: In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Cook the butter, swirling the pan, until it browns slightly and smells nutty, about 2 to 3 minutes. Remove from heat and mix in the panko breadcrumbs and the remaining 1/4 cup Parmesan. Season with salt and pepper. Evenly sprinkle the crumb mixture over the mashed potatoes. Cover the casserole dish with foil.
  6. Bake the Casserole: Place the covered casserole in the preheated oven and bake for 10 minutes. Then uncover and continue baking until the casserole is hot and the topping is golden brown and crisp, about 20 to 22 minutes more.
  7. Garnish and Serve: Remove from the oven and sprinkle with sliced chives before serving for a fresh, oniony finishing touch.

Notes

  • For a richer flavor, use cream or half-and-half instead of whole milk when infusing.
  • The thyme and bay leaf infusion step can be prepared a day in advance and refrigerated for convenience.
  • If you prefer a smoother texture, use a potato ricer instead of a masher.
  • Substitute panko topping with crushed crackers or nuts for a different crunch.
  • This casserole is best served warm but can be reheated covered with foil at 350°F for 15 minutes.

Keywords: mashed potato casserole, creamy mashed potatoes, cheesy potato bake, comfort food side dish, holiday casserole

Find it online: https://thefoodrecipe.com/mashed-potato-casserole-with-parmesan-cream-cheese-and-crispy-panko-topping-recipe/