Perfect make-ahead side dish for the family or even for entertaining, this Mashed Potato Casserole has been adapted from Cook’s Illustrated.

Easter is coming! And there are so many options of potato dishes to serve, like this Mashed Potato Casserole, alongside a delicious ham! What will you be serving?

Mashed Potato Casserole

Mashed Potato Casserole … with the little peaked design on top that you create with a fork. It’s exactly how my mom made this recipe years ago. I’ll always remember the little “curls” and how they reminded me of the hair on a Kewpie Doll. :)

I’ve always been a fan of potatoes, but unfortunately my husband didn’t quite have the same experience that I did. His parents were Irish immigrants, so a cooked potato was very bland–mashed or boiled potatoes–versus my mom’s cooking, which was very tasty (like the recipe I’m sharing today).

I loved this recipe as a kid, which brought back nostalgic feelings while I was making it. A medium size potato has 110 calories, no fat, no cholesterol, no sodium and has 45% daily value of vitamin C (more than a banana!). It’s also a good source of fiber and perfect for your kids!

Potatoes make getting dinner on the table very easy. What I like to do is enjoy one recipe one night, and then take the leftovers and use them the next night. This recipe today, sponsored by Kitchen Play, is a perfect make-ahead dish, as you can make it 24 hours ahead of time, pull out of the fridge when you’re ready, and bake.

What I love about potato recipes is that sometimes by mixing in different types of potatoes, you get a richer flavor. So I used 2 different types – by the way, did you know there are 7 potato types?

The two potato types that I used are:

Reds – This type, once only available in late summer and early fall, is widely known for its rosy red skin and white flesh. Its moist, waxy flesh stays firm and flavorful throughout cooking, making it ideal for roasting. The slightly sweet, always-tender texture complements any dish and the vibrant red skin adds appealing color to the culinary presentation. They make tender, yet firm potato salad (try the USPB’s Roasted Pesto Potato Salad recipe) and add pizzazz to soups and stews.

Russets – Russets are the most widely used potato type in the U.S., characterized by a brown, netted skin and white flesh. Try these with the USPB’s Baked Potato Nachosrecipe. The delicious result of baking this type is a light and fluffy center, surrounded by a tasty, robust and crispy roasted skin. The delicate potato flavor and grainy texture of a baked russet makes it the ideal partner for a variety of toppings, as flavor infusions is so natural to this type. Russets also create light and fluffy mashed potatoes and traditional crispy, pan-fried potatoes.



What’s your favorite way to serve potatoes?

Mashed Potato Casserole
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Mashed Potato Casserole

Perfect make-ahead side dish for the family or even for entertaining, adapted from Cook’s Illustrated.
Prep Time: 10 minutes
Cook Time: 55 minutes
Yield: 6
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Ingredients
 

  • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 1/2 pounds red potatoes, peeled and cut into 1-inch chunks
  • 1/3 cup 1/2 and 1/2
  • 1/3 cup chicken broth
  • 1/2 cup unsalted butter, cut into cubes
  • 1 small garlic clove, minced
  • 1 1/2 tsp. Dijon mustard
  • 1 1/2 tsp. salt
  • 3 large eggs
  • 2 T. finely chopped fresh chives, optional

Instructions
 

  • Heat oven to 375. Bring potatoes and water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
  • Heat 1/2-and-1/2, chicken broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
  • Drain potatoes and transfer to bowl of stand mixer fitted with paddle and mix on medium-low speed, slowly adding half-and-half, until smooth, about 1 minute. Beat in eggs one at a time for about 1 minute. Add in chives.
  • Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve.
Author: Sandy / Reluctant Entertainer
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I have been compensated for this post/recipe from Kitchen Play. This post is sponsored by the US Potato Board. The US Potato Board is also sponsoring a wonderful giveaway here at Kitchen PLAY.