Name: Mashed Potato Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 c. whole milk -; 6 sprigs thyme -; 2 dried bay leaves -; 6 tbsp. (3/4 stick) unsalted butter, divided, plus more for pan -; Kosher salt -; Freshly ground black pepper -; 4 lb. Yukon gold potatoes, peeled and cut into 1" pieces -; 3 cloves garlic, smashed and peeled -; 8 oz. cream cheese, room temperature -; 1/2 c. finely grated Parmesan (about 2 oz.), divided -; 2 large eggs, beaten to blend -; 1 c. panko bread crumbs -; Sliced chives, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mashed Potato Casserole

1. 1 c. whole milk -

2. 6 sprigs thyme -

3. 2 dried bay leaves -

4. 6 tbsp. (3/4 stick) unsalted butter, divided, plus more for pan -

5. Kosher salt -

6. Freshly ground black pepper -

7. 4 lb. Yukon gold potatoes, peeled and cut into 1" pieces -

8. 3 cloves garlic, smashed and peeled -

9. 8 oz. cream cheese, room temperature -

10. 1/2 c. finely grated Parmesan (about 2 oz.), divided -

11. 2 large eggs, beaten to blend -

12. 1 c. panko bread crumbs -

13. Sliced chives, for serving -

How to cook deliciously - Mashed Potato Casserole

1. Stage

In a medium saucepan over medium heat, bring milk, thyme, bay leaves, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer. Remove from heat, cover, and let stand 1 hour.

2. Stage

Preheat oven to 375°. Grease a 2 1/2- to 3-quart baking dish with butter.

3. Stage

In a large pot, combine potatoes and garlic. Cover with at least 2" water; season with 2 tablespoons salt. Bring to a boil and cook until fork-tender, 12 to 15 minutes. Reserve 3/4 cup cooking liquid, then drain. Return potatoes and garlic to pot and mash with a potato masher until smooth.

4. Stage

Meanwhile, return infused milk to a bare simmer over medium heat; discard thyme and bay leaves. Add cream cheese and 1/4 cup Parmesan and stir until smooth and melted. Add to mashed potatoes along with eggs. If needed, gradually add reserved cooking liquid until consistency is thick but spreadable; season with salt and pepper. Transfer mixture to prepared dish.

5. Stage

In a small skillet over medium heat, melt remaining 2 tablespoons butter. Cook, swirling pan, until butter begins to brown and smell nutty, 2 to 3 minutes. Remove from heat and stir in panko and remaining 1/4 cup Parmesan; season with salt and pepper. Sprinkle over mashed potato mixture. Cover pan with foil.

6. Stage

Bake casserole 10 minutes. Uncover and continue to bake until hot and topping is golden brown, 20 to 22 minutes. Top with chives.