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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/mashed-potatoes-2/