Are you searching for the ultimate comfort food side dish to be the star of your holiday table? A magnificent, show-stopping casserole that combines the creamy, fluffy perfection of mashed potatoes with the cheesy, bubbly goodness of a gratin? This incredible, from-scratch-tasting Baked Mashed Potato Casserole with a crispy Parmesan-breadcrumb crust is that perfect recipe. We’re talking impossibly creamy, cheesy mashed potatoes, baked to perfection under a golden, buttery, and unbelievably crunchy topping.
This isn’t just another mashed potato recipe; it’s your definitive guide to a truly legendary side dish that is designed to make your life easier. We’ll show you the simple but brilliant secrets to a flawless, make-ahead casserole that will free up your time and your stovetop on a busy holiday. This is a satisfying, soulful, and deeply impressive dish that is perfect for your Thanksgiving or Christmas feast.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cheesy & Creamy Comfort Food
What makes this Baked Mashed Potato Casserole so spectacularly delicious is its incredible, multi-layered texture and its wonderfully rich, yet simple, flavor. This recipe is a masterpiece of smart, efficient cooking. The base of the casserole is a classic, fluffy mashed potato, made with starchy Russet potatoes for the lightest texture. This simple mash is then transformed into a luscious, savory custard with the addition of rich butter, milk, and a magnificent duo of cheeses: gooey, melty mozzarella and salty, nutty Parmesan. The final, show-stopping touch is a classic, crispy topping of buttered breadcrumbs and more Parmesan, baked to a perfect golden brown.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Comfort Food Staples: The Essential Ingredients
This iconic dish uses a handful of high-quality pantry staples to create its signature comforting and cheesy flavor.
- The Potatoes (Russets are KEY!):
- For the best, most light and fluffy mashed potatoes, it is essential to use a high-starch potato like a Russet. Their dry, floury texture is the key that allows them to absorb all the delicious butter and milk, resulting in a wonderfully airy, not gummy, mash.
- The Cheesy Dream Team:
- Mozzarella & Parmesan: The secret to a truly complex and delicious flavor is using a blend of cheeses. Low-moisture mozzarella provides that classic, gooey, and irresistible cheese-pull. Salty, sharp Parmesan adds a wonderful, nutty depth of flavor to both the filling and the crispy crust.
- Freshly Grated is Best!: For the absolute smoothest, non-greasy result, it is highly recommended to shred your own cheese from a block.
- The Crispy Topping: A classic and perfect combination of plain, dry breadcrumbs and more Parmesan cheese. This simple topping bakes into the most incredible, golden-brown, and crispy crust that is the perfect textural contrast to the creamy potatoes below.
The Casserole Masterclass: The Secrets to a Perfect Bake
This recipe is a “dump-and-bake” dream, but two simple techniques will guarantee a flawless, impressive result.
- The Fluffy Mash: The number one secret to fluffy, not gummy or gluey, mashed potatoes is to not overwork them. For the absolute best, silkiest result, you can pass your cooked potatoes through a food mill or a potato ricer. A simple, handheld potato masher is the next best choice. It is best to avoid a food processor or a blender, which can make the potatoes gummy.
- The Make-Ahead Magic: The best part of this recipe is that it is designed to be made ahead! By fully assembling the casserole and then chilling it, you are not only saving yourself a huge amount of stress on a busy holiday, but you are also allowing all the delicious, cheesy flavors to meld and deepen.
Step-by-Step to the Best Baked Mashed Potatoes
This delicious, one-dish meal is a joy to prepare.
Part 1: The Art of the Creamy, Cheesy Mash
Step 1: First, preheat your oven to 400°F ($200^{\circ}C$). Generously butter a 13×9-inch baking dish.
Step 2: In a large pot of boiling salted water, cook your 4 pounds of peeled and cubed Russet potatoes for about 15 minutes. You will know they are perfectly done when they are very tender and can be easily pierced with a fork with no resistance.
Step 3: Drain the potatoes well and return them to the hot, empty pot to mash them until they are smooth.
Step 4: Mix in your 1 cup of whole milk and the 1/2 cup of melted butter. Then, mix in the 1 1/2 cups of grated mozzarella and 3/4 cup of the Parmesan.
Step 5: Season the potatoes to your taste with salt and pepper, and then transfer them to your prepared baking dish, smoothing the top.
Part 2: The Crispy Topping and Final Bake
Step 1: In a small bowl, stir together your 2 tablespoons of plain dry breadcrumbs and the remaining 1/4 cup of Parmesan cheese.
Step 2 (The Best Part!): Sprinkle this beautiful crumb mixture evenly over the top of your mashed potatoes.
Step 3: Bake, uncovered, for about 20 minutes. You will know the casserole is perfectly done when the topping is a beautiful, deep golden brown and the edges are bubbly.
Let the casserole rest for a few minutes before serving.
Mashed Potatoes (A Make-Ahead Holiday Casserole!)
A rich and comforting recipe for a Baked Mashed Potato casserole, a perfect make-ahead side dish for a holiday meal. This dish features classic mashed potatoes made with russet potatoes, milk, and butter. The potatoes are made extra cheesy and decadent with the addition of both mozzarella and Parmesan cheese mixed right in. The entire mixture is then placed in a casserole dish, topped with a crunchy blend of Parmesan cheese and breadcrumbs, and baked until golden brown and bubbly.
Ingredients
- 1 tablespoon butter, for greasing
- 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
- Kosher salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Instructions
- Preheat the oven to 400°F. Coat a 13×9-inch baking dish with 1 tablespoon of butter.
- Place the peeled and cubed potatoes in a large pot of boiling salted water. Cook for about 15 minutes, until they are very tender.
- Drain the potatoes and return them to the pot. Mash the potatoes well.
- Mix in the milk and the melted butter. Then, mix in the mozzarella cheese and 3/4 cup of the Parmesan cheese.
- Season the potato mixture to taste with salt and pepper.
- Transfer the potatoes to the prepared baking dish and spread evenly.
- In a small bowl, stir together the breadcrumbs and the remaining 1/4 cup of Parmesan cheese.
- Sprinkle the breadcrumb mixture over the mashed potatoes.
- Bake, uncovered, for about 20 minutes, until the topping is golden brown.
Notes
- This is a perfect make-ahead side dish for a holiday like Thanksgiving or Christmas. The casserole can be fully assembled up to 6 hours ahead of time, covered, chilled, and then baked just before serving.
- Using a potato ricer or food mill can help to achieve the smoothest, most lump-free mashed potatoes.
- The combination of creamy mozzarella and salty Parmesan in the potatoes, plus the crunchy topping, creates a wonderful variety of textures.
What to Serve With Your Baked Mashed Potatoes
This beautiful and savory dish is a fantastic and incredibly versatile side. It is the perfect accompaniment to almost any holiday main course or Sunday supper.
- Holiday Roasts: It is an absolute must-have alongside a classic Roasted Turkey, a Glazed Ham, or a beautiful Prime Rib.
- Weeknight Dinners: It is also the perfect, comforting side for a simple roasted chicken or some classic meatloaf, and is hearty enough to be a vegetarian main.
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Storage and Make-Ahead Tips
This Baked Mashed Potato Casserole is the ultimate make-ahead and freezer-friendly side dish.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 6 hours in advance. Simply cover it and chill it in the refrigerator.
- Storage: Store any leftover casserole, well-covered, in the refrigerator for up to 5 days.
- Reheating: The best way to reheat this dish is to place it back in a 350°F oven for about 20-30 minutes, until it is warmed through and bubbly.
Frequently Asked questions (FAQs)
Q1: Why are my mashed potatoes gummy or gluey?
The most common culprit is overworking the potatoes or using the wrong kind of potato. A starchy Russet is key for a fluffy texture. Using a food processor or a blender is the fastest way to get a gluey result. A simple potato ricer or a food mill is the absolute best tool for a light, airy texture.
Q2: Can I make this side dish ahead of time for a holiday dinner?
Yes, this recipe is specifically designed to be made ahead! You can fully assemble the unbaked casserole up to 6 hours in advance. When you are ready for your dinner, you can simply pop it in the oven to bake.
Q3: Can I use a different kind of potato?
Yes! If you prefer a creamier, denser mash, a waxy potato like a Yukon Gold would also be a fantastic choice for this recipe.
Q4: Can I add other mix-ins to this casserole?
Of course! This recipe is a wonderful base for all sorts of delicious additions. About 4 to 5 cloves of roasted garlic mashed into the potatoes, a generous handful of chopped fresh chives, or some crumbled, cooked bacon would all be fantastic.
Q5: Can I use panko breadcrumbs for the topping?
Yes, absolutely! Panko breadcrumbs will create an even lighter and crispier topping.