Mashed Potato Casserole with Ricotta and Parmesan
A delicious Italian-style alternative to basic mashed potatoes. These can be made ahead of time and baked the day of. Perfect side dish for holidays or easy enough to make on a weeknight.
Servings 8 people
Calories 265kcal
Equipment
- 9 x 9 inch casserole dish
Ingredients
- 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
Topping
- ¼ cup parmesan cheese, shredded
- ¼ cup Italian-style breadcrumbs
- 1 tablespoon olive oil
Instructions
- 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.
Notes
Make-ahead tip: Assemble the entire dish ahead of time, refrigerate, and bake the day of. Just be sure to add about 10-15 minutes to the baking time and cook until the potatoes are bubbly and warmed through.
Nutrition
Calories: 265kcal