Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs

Name: Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 5 5 pounds Yukon gold potatoes; 1 1 tablespoon salt; 8 8 ounces cream cheese; ½ ½ cup salted butter; ¾ ¾ cup sour cream; ¼ ¼ cup milk; ½ ½ teaspoon garlic powder; ¼ ¼ teaspoon black pepper; 1 1 cup panko or regular bread crumbs; ⅔ ⅔ cup freshly grated Parmesan or Parmigiano-Reggiano cheese; 6 6 tablespoons butter

User Reviews

4.6

219 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
12 servings
Course
Side Dish
Cuisine
American

Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Potatoes:

5 5 pounds Yukon gold potatoes peeled and cut into 2-inch pieces
1 1 tablespoon salt I use coarse, kosher salt
8 8 ounces cream cheese cut into pieces
½ ½ cup salted butter cut into tablespoon-sized pieces
¾ ¾ cup sour cream
¼ ¼ cup milk
½ ½ teaspoon garlic powder
¼ ¼ teaspoon black pepper I use coarsely ground

Topping:

1 1 cup panko or regular bread crumbs
⅔ ⅔ cup freshly grated Parmesan or Parmigiano-Reggiano cheese
6 6 tablespoons butter melted

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Instructions

Cook the potatoes until tender. Stovetop: add potatoes, water to cover, and 1 tablespoon salt to a large pot. Bring to a boil and simmer until potatoes are tender, 15-20 minutes. Drain and return to the pot. Pressure cooker: add potatoes, 2 cups water, and 1 tablespoon salt to insert of electric pressure cooker. Cook on high pressure for 8 minutes. Let the pressure naturally release for at least 10-15 minutes before releasing remaining pressure. Drain and return potatoes to insert.
Add the cream cheese and butter to the potatoes. Cover and let the cream cheese and butter soften and melt for 2-3 minutes (this will avoid little lumps and bumps in the cream cheese). Add the sour cream, milk, garlic powder, and pepper, and mash until creamy. Taste and add additional salt and pepper, if needed.
Lightly grease a 9X13-inch baking dish. Spread the mashed potatoes evenly in the dish. If making ahead to bake later, wrap the dish tightly with plastic wrap or foil and refrigerate for 1-2 days.
For the topping, combine the crumbs and Parmesan cheese in a small dish. Add the melted butter and toss to combine evenly. If baking right away, evenly spread the buttery crumbs over the top of the mashed potatoes and bake at 375 degrees for 40-50 minutes until potatoes are heated through and the topping is golden brown.
If making ahead, store the buttery topping in a container or bag in the refrigerator. When ready to bake, remove the plastic wrap or foil from the potatoes and bake for 15 minutes. Add the topping and bake for 40-45 minutes until the potatoes are heated through and the topping is golden.

Notes

Make-Ahead: I've included make-ahead notes in italics in the recipe.
Potatoes: I have only ever made this recipe with Yukon Gold potatoes. I don't know how it would fare with russets or another type of potato (russets are starchier potatoes and the casserole may not stay as creamy if made ahead of time).

Nutrition Information

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Serving 1 Serving Calories 363kcal (18%) Carbohydrates 42g (14%) Protein 9g (18%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 51mg (17%) Sodium 896mg (37%) Fiber 5g (20%) Sugar 3g (6%)