Mashed Potato Casserole
The crisp topping on this casserole gives these mashed potatoes a wonderful crunch and by using the ⅓ less fat cream cheese, the potatoes taste as rich as if you used whipped cream!Plan Ahead Note: the cream cheese needs to be softened to room temperature.
Ingredients
- 1 ½ lbs. Yukon gold potatoes peeled and cut into ½" thick slices
- 1 ½ lbs. baking potatoes peeled and cut into ½" thick slices
- 5 cloves garlic thinly sliced
- ¾ cup (6 oz.) ⅓ less fat cream cheese softened to room temperature
- cooking spray
- ½ cup (2 oz.) grated fresh Parmigiano-Reggiano cheese
- ½ cup panko Japanese breadcrumbs
Instructions
- Preheat oven to 350°.
- Place potatoes, garlic, and ½ teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender.
- Drain in a colander over a bowl, reserving ½ cup cooking liquid.
- Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl.
- Stir in reserved ½ cup cooking liquid, remaining ¾ teaspoon salt and cream cheese.
- Spoon potato mixture into 11" x 7" glass baking dish coated with cooking spray.
- Bake at 350° for 20 minutes or until thoroughly heated.
- Preheat broiler.
- Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown.
Notes
Recipe from Cooking Light Magazine