Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs
User Reviews
4.6
Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs
Description
The recipe begins by boiling peeled and cut Yukon Gold potatoes until tender, then draining and returning them to the pot. Cream cheese and butter are added first and allowed to soften and melt slightly into the warm potatoes, which ensures smoothness and avoids lumps. Sour cream, milk, garlic powder, and black pepper are then mixed in to create a creamy, well-seasoned mash.
The mashed potatoes are spread in a baking dish and topped with a combination of panko breadcrumbs, freshly grated Parmesan, and melted butter, which forms a crisp, savory crust during baking. Yukon Gold potatoes provide a creamy, buttery texture well suited to mashing and baking, balancing the soft interior and crunchy topping.
This dish serves well as a comforting side and can be prepared ahead and refrigerated. Wrapping the assembled dish before chilling preserves moisture for baking later.
Ingredients
Potatoes:
- 5 pounds potato peeled and cut into 2-inch pieces, Yukon gold variety
- 1 tablespoon salt I use coarse, kosher salt
- 8 ounces cream cheese cut into pieces
- ½ cup butter cut into tablespoon-sized pieces, salted
- ¾ cup sour cream
- ¼ cup milk
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper I use coarsely ground
Topping:
- 1 cup panko bread crumbs or regular bread crumbs
- ⅔ cup Parmesan Cheese freshly grated or Parmigiano-Reggiano cheese
- 6 tablespoons butter melted
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
- This recipe is best with Yukon Gold potatoes; other types like russets may produce a less creamy texture when baked.
- Make-ahead: Assemble and refrigerate the casserole tightly wrapped for 1-2 days before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
