Mashed Potato Casserole

Mashed Potato CasseroleThe crisp topping on this casserole gives these mashed potatoes a wonderful crunch and by using the 1/3 less cream cheese, the potatoes taste as rich as using whipped cream!


1 1/2 lbs. Yukon gold potatoes, peeled and cut into 1/2″ thick slices
1 1/2 lbs. baking potatoes, peeled and cut into 1/2″ thick slices
5 garlic cloves, thinly sliced
3/4 cup (6-ounces) 1/3 less-fat cream cheese, softened
Cooking spray
1/2 cup (2 oz.) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)

Preheat oven to 350 degrees.  Place potatoes, garlic, and 1/2 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 1/2 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 1/2 cup cooking liquid, remaining 3/4 teaspoon salt and cream cheese.  Spoon potato mixture into 11 x 7 inch glass baking dish coated with cooking spray.  Bake at 350 degrees 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.

Serves:  8

This recipe is from Cooking LIght Magazine

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