Thanksgiving Sides – Mashed Potato Casserole

Mashed potatoes are amazing. They are creamy, velvety, often times cheesy. Everyone loves mashed potatoes. They are the friendly, wholesome, yet predictable side dish.

If there’s one thing I try to avoid, it’s predictability. Sure, we want our classic, traditional Thanksgiving sides that we grew up on, but who says we can’t give them a makeover every now and then? Thus, Mashed Potato Casserole was born. It contains everything that people love about mashed potatoes, along with a salty, crunchy bonus on top. This can be baked in the oven along with the rest of your sides, so it’s just about having enough space in the oven on the big day.

Potato lover or not, this recipe is for everyone. Picky children and finicky grandparents will fawn over this dish. Just wait. Watch it bring smiles to your household. And write to me to tell me about it, please!

You’ll need;

3 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes

1 stick butter, melted

½ cup sharp cheddar, freshly grated

½ cup sour cream

2 cloves garlic, grated finely

1 egg yolk

Freshly chopped chives

For the topping;

½ cup grated Parmesan

1 cup Crispy Fried Onion Strings, I happily use store-bought

2-3 sprigs fresh rosemary, chopped as fine as you like

2 tablespoons olive oil

Preheat oven to 350. Butter a casserole dish and set aside.

Combine cubed potatoes in a boiling pot and cover with water. Bring to a boil and cook for about 8 minutes, or until tender. Drain and put into a stand mixer fitted with a paddle attachment.

Beat potatoes in mixer until totally smooth, about 2-3 minutes. Add butter and cheese, then sour cream. Mix until incorporated. Add garlic and plenty of salt and pepper to taste.

Add egg yolk into the mix last to prevent the egg from cooking in the hot potatoes. Add chives and mix completely. Spoon into prepared baking dish.

Meanwhile, prepare the topping. Combine the parm, crispy onions, and rosemary in a separate bowl. No need to salt the topping, the crispy onions are plenty salty.

Top your potatoes with topping. Add olive oil all along the sides of the baking dish to ensure crispy edges from the oven. Bake, covered, for 30 minutes. Uncover and bake for an additional 15 minutes or until top is crispy and golden brown.

Serve hot and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *