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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.
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Servings: 8
Course: Vegetables
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°.           
  2. 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.
  3. Drain in a colander over a bowl, reserving ½ cup cooking liquid.
  4. Place a food mill over a large bowl, and place potato mixture in food mill.  Press mixture through food mill into bowl.
  5. Stir in reserved ½ cup cooking liquid, remaining ¾ teaspoon salt and cream cheese.
  6. Spoon potato mixture into 11" x 7" glass baking dish coated with cooking spray.
  7.  Bake at 350° for 20 minutes or until thoroughly heated.
  8. Preheat broiler.
  9. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes.  Broil 4 minutes or until golden brown.

Notes

Recipe from Cooking Light Magazine