Italian Mashed Potatoes is delicious and easy make-ahead dish for making mashed potatoes. Don’t miss this simple recipe that’s great for Thanksgiving dinner, holidays, or even weeknights.
Never stress about getting mashed potatoes right again! This easy Italian Mashed Potato Casserole can be made in advance and baked right before serving. Moreover, these mashed potatoes stay creamy and delicious thanks to the ricotta and parmesan cheese.
Why this Recipe Works!
If you are looking for a flavorful and stress-free mashed potato recipe, this is it! Italian Mashed Potatoes are a simple and easy recipe with perfect results every time.
What makes the potatoes so special is the combination of ricotta and parmesan cheeses. The ricotta keeps the potatoes super moist while the parmesan adds a deliciously cheesy flavor.
The potatoes used here are red skinned potatoes. These have a very thin skin and peeling ahead of time is not necessary! Plus, keep the red skin adds a wonderful flavor and texture to the potatoes.
You could mash the potatoes and serve as is, but I like to then transfer these to a baking dish and top with breadcrumbs and more cheese. This gives it an irresistible flavor and pretty presentation.
Italian Mashed Potatoes are one side dish you need to try. They are the perfect potatoes for any occasion and great for Thanksgiving and the holidays.
How to Make Italian Mashed Potatoes
Mashed Potato Casserole is the perfect make ahead potato dish for the holidays. Guests are going to love the Italian flavors of this dish. You can’t beat the perfect creamy and cheesy mashed potato with a fun bread crumb topping.
If you are making the dish for now, preheat oven to 350 degrees. You can also put the potatoes together through step 4 below, and cover and refrigerate and bake later.
Step 1: Dice the red potatoes into large chunks. I personally like to keep the skin on red potatoes, so I don’t peel them. Place the potatoes in a pot and cover with cold water. Bring to a boil and then reduce to a simmer. Cook until fork tender, about 12-15 minutes.
Step 2: Drain the cooked potatoes and return to the pot. Add in the butter, ricotta, milk parmesan, kosher salt, and garlic powder.
Step 3: Mash the potato mixture using a potato masher. You can also save time by using a handheld mixer to mash the potatoes.
Step 4: Spread the potatoes into a 9 x 9 inch baking dish. Sprinkle on parmesan and breadcrumbs and drizzle with olive oil.
At this point, you and either refrigerate the casserole or bake if serving immediately. Bake, covered for 20 minutes and then uncover and bake for another five minutes until golden brown.
If baking straight from the refrigerator, just add about 10-15 minutes to the baking time. Insert a meat thermometer in the middle of the potatoes to ensure that they are warmed through.
Recipe Tips and FAQs
- Red potatoes are a great potato to use here because it is thin-skinned and doesn’t need to be peeled. You can use other types of potatoes, just peel the skin first.
- Always fill the pot of potatoes with cold water. This will ensure more even cooking.
- Drain the potatoes and add the remaining ingredients directly to the pot. The warm of the pot will help to warm all of the other ingredients, plus, less mess!
- If desired, you can skip the baking dish and just serve the potatoes as is without the topping.
- To make ahead, prepare the entire dish without baking, cover and refrigerate. When ready to bake, add an additional 10-15 minutes to the baking time.
You can prepare your mashed potato casserole ahead of time and then just bake before serving. Cover and bake until warmed through. Be sure to use a thermometer to check that the center of the potatoes are warm before serving.
Ricotta is a great addition to any mashed potato recipe. It keeps the potatoes super moist and fluffy, without adding a lot of fat.
Mashed potatoes should be served at 140 degrees. This is the ideal temperature to keep them warm so that they don’t form any harmful bacteria. If you are reheating potatoes, use a thermometer to ensure this temperature is reached before serving.
Got leftover mashed potatoes? Use them to make these delicious Mashed Potato Cakes!
More Holiday Recipes!
- For a lighter alternative to pecan pie, try my lighted up Pecan Pie Date Bars – the perfect make-ahead dessert for your Thanksgiving table.
Italian Mashed Potatoes
- 9 x 9 inch casserole dish
- 2 ½ pounds red-skinned potatoes
- ¼ cup unsalted butter half a stick
- 1 cup ricotta cheese (part-skim or whole)
- ½ cup parmesan cheese, shredded
- ¼ cup milk (2% or whole)
- 1 ½ teaspoons kosher salt
- 1 teaspoon granulated garlic powder
- ¼ cup parmesan cheese, shredded
- ¼ cup Italian-style breadcrumbs
- 1 tablespoon olive oil
- If serving immediatley, preheat oven to 400 degrees.
- Cut potatoes into quarters and place in a large pot. Add enough cold water to cover the top of the potatoes about an inch. Bring to a boil and reduce to simmer. Simmer until fork tender, about 10 minutes. Drain and return to pot.
- In the pot along with the potatoes, add in the butter, ricotta, parmesan, milk, salt, and garlic powder. Mash with a potato masher until desired consistency is reached. Spoon potato mixture into a greased casserole dish and smooth the top.
- For the topping, in a small bowl mix together the parmesan and breadcrumbs. Pour on top of potatoes and drizzle with olive oil. Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until crust is golden.