Mashed Potato Casserole is delicious and easy make ahead method for making mashed potatoes. Don’t miss this simple recipe that’s great for Thanksgiving dinner, holidays, or even weeknights.
With this recipe, you’ll never stress about getting mashed potatoes right again! This easy 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.
You can make the entire dish ahead of time and refrigerate before baking. Thus, reduce holiday cooking stress now! Moreover, you can make this up to two days in advance and have perfect mashed potatoes guaranteed!
Mashed Potato Casserole
Firstly, just cut and boil red potatoes… no need to peel! Drain the potatoes and return to pot. Add in the rest of the ingredients and mash. Lastly, spread in a greased casserole dish and top with parmesan and breadcrumbs.
Mashed Potato Casserole is the perfect make ahead potato dish for the holidays. Additionally, there is no need to make extra potatoes, this dish has it all. Under the delicious crust is the perfect creamy and cheesy mashed potato, just ready for delicious gravy or served solo.
Bake the day of and you are all set! If baking straight from the refrigerator, just add about 10-15 minutes to the baking time. Insert a thermometer in the middle to make sure the potatoes are warmed through. Be sure to remove foil for the last 5 minutes to brown the top. Get a great baking dish like mine from Amazon here: Le Creuset Heritage Stoneware 9″ Square Dish, White
Mashed Potato Casserole with Ricotta and Parmesan
- 2 1/2 pounds red-skinned potatoes
- 1/4 cup unsalted butter half a stick
- 1 cup ricotta cheese (part-skim or whole)
- 1/2 cup parmesan cheese, shredded
- 1/4 cup milk (2% or whole)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated garlic powder
- 1/4 cup parmesan cheese, shredded
- 1/4 cup Italian-style breadcrumbs
- 1 tablespoon olive oil
- Preheat oven to 400 degrees. Cut potatoes into quarters and place in a large pot. Add enough cold water to cover 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 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.
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