Wednesday, November 30, 2011

Mashed Potato Casserole

I made this as a side for Thanksgiving last week.  I really prefer plain old mashed white potatoes but these were pretty good and could be made in advance rather than on the day of an event.  The recipe came from Cooking Light Magazine.

Mashed Potato Casserole
Serves 8

1-1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch thick slices
1-1/2 pounds baking potatoes, peeled and cut into 1/2-inch thick slices
5 garlic cloves, thinly sliced
1-1/4 teaspoon kosher salt, divided
3/4 cup (6 ounces) 1/3 less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced

1.  Preheat oven to 350 degrees.
2.  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.
3.  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.
4.  Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Bake at 350 degrees for 20 minutes or until thoroughly heated.
5.  Preheat broiler.
6.  Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes.  Broil 4 minutes or until golden brown.  Sprinkle with onions.


The Creative Cook