There’s something magical about a bowl of creamy mashed potatoes—it’s pure comfort in every bite. But my Parmesan-Crusted Mashed Potato Casserole? Oh, it takes that cozy feeling and wraps it in a golden, crispy hug that’ll have everyone at the table begging for seconds. I first made this for Christmas Eve dinner last year when I wanted to dress up our usual mashed potatoes. That crispy parmesan crust made such an impression that my cousin literally licked the serving spoon clean! Now it’s our go-to holiday side dish—simple enough for weeknights but fancy enough for your special occasion spread.
Why You’ll Love This Parmesan-Crusted Mashed Potato Casserole
Trust me, this isn’t your average mashed potato dish—it’s the kind of comfort food that makes people hover around the serving dish with hopeful forks. Here’s why it’s become my most-requested recipe:
- Creamy dreaminess meets crispy magic: That golden parmesan crust cracks open to reveal the fluffiest, butteriest mashed potatoes you’ll ever taste. The contrast is downright addictive.
- Holiday hero: It bakes up beautifully alongside your main course, freeing up precious stovetop space when you’re juggling a dozen dishes.
- Better the next day: Assemble it the night before—the flavors meld beautifully, and you just pop it in the oven when guests arrive.
- Crowd-pleaser guarantee: From picky kids to fancy foodies, I’ve never seen anyone resist seconds (or thirds!) of this cheesy, comforting goodness.
Ingredients for Parmesan-Crusted Mashed Potato Casserole
Gathering the right ingredients is half the battle when making this showstopper of a side dish. I’ve learned through trial and error that quality matters here—especially with the parmesan! Here’s everything you’ll need to create that perfect balance of creamy and crispy:
- For the mashed potatoes:
- 3 lbs russet potatoes (peeled and diced into 1″ cubes—trust me, uniform size matters for even cooking!)
- 5 garlic cloves (whole—they’ll infuse the potatoes with subtle flavor as they boil)
- 1 teaspoon kosher salt (just for the boiling water)
- For the creamy mixture:
- 4 tablespoons unsalted butter (room temperature blends better)
- 1 cup whole milk (warmed slightly—cold milk makes the potatoes gummy)
- 1 3/4 cups freshly grated parmesan cheese (divided—save 3/4 cup for that glorious crust)
- Seasonings:
- 1 teaspoon freshly ground black pepper (none of that pre-ground dust!)
- 1/2 teaspoon kosher salt (adjust to taste after mixing)
Pro tip: That parmesan is your star player—skip the pre-shredded stuff in the green can. A block of real Parmigiano-Reggiano makes all the difference, just like in my garlic parmesan noodles. The extra minute it takes to grate it fresh gives you those perfect crispy golden edges everyone fights over!
How to Make Parmesan-Crusted Mashed Potato Casserole
Okay, let’s get to the fun part—turning those simple ingredients into the most irresistible potato casserole you’ve ever made! I promise it’s easier than you think, and I’ll walk you through each step just like I would if we were cooking together in my kitchen.
- Prep those potatoes: First, peel and dice your russets into 1-inch cubes (no need to be perfect, but try to keep them roughly the same size so they cook evenly). Toss them into a big pot with the garlic cloves and cover with cold water by about an inch. Add that teaspoon of salt—this is your only chance to season the potatoes from the inside out!
- Boil to perfection: Bring the water to a boil over high heat, then reduce to a lively simmer. Set your timer for 15 minutes, then start checking. The potatoes are ready when they’re fork-tender—meaning a fork slides in easily with no resistance. Don’t let them get mushy though! Drain well and let them sit in the colander for a minute to steam off excess water.
- Creamy magic happens: Return the potatoes and garlic to the warm pot. Add the butter, warm milk, and 1 cup of that glorious parmesan. Now grab your hand mixer (or a potato masher if you want some texture) and blend on low until smooth. Taste and adjust salt and pepper—this is where I usually add another pinch of each.
- Bake to golden glory: Preheat your oven to 350°F and grease a 9×13 baking dish. Spread the mashed potatoes evenly in the dish, then sprinkle the remaining 3/4 cup parmesan over the top like you’re decorating a cake. Bake for 25 minutes—this lets everything get cozy and heated through.
- The grand finale: Crank that oven up to 425°F for the last 10-15 minutes. Watch closely as the cheese transforms into a golden-brown crust that’ll make your kitchen smell like heaven. If it’s not quite brown enough, pop it under the broiler for 1-2 minutes (but don’t blink—it burns fast!).
See? Just like my baked mac and cheese recipe, the secret is in those layers of flavor and texture. The waiting is the hardest part—let it rest for 5 minutes before serving so the cheesy crust can set up perfectly.
Tips for the Perfect Crispy Parmesan Crust
Want that restaurant-quality crust every time? Here’s how I make sure mine comes out perfect:
- Fresh is best: That pre-shredded parmesan has anti-caking agents that prevent proper melting. Grating it fresh means it’ll brown evenly and get those lacy, crispy edges.
- Broiler power: If your crust needs more color after baking, a quick 1-2 minutes under the broiler does wonders—just stand guard like a cheese sentinel!
- Patience pays off: Letting the casserole rest for 5 minutes after baking allows the crust to crisp up and makes serving way cleaner.
Serving Suggestions for Parmesan-Crusted Mashed Potato Casserole
Oh, this casserole is practically begging to be the star of your holiday table! It pairs beautifully with all those classic mains—imagine it next to a golden roasted turkey or a honey-glazed ham. The crispy parmesan crust adds just enough richness to balance out the savory meats. For a cozy Sunday supper, I love serving it with a simple roast chicken—the kind that makes the whole house smell like home.
Want to make it a full festive spread? Try these perfect partners:
- Green veggies: My maple-glazed Brussels sprouts with pecans add a sweet crunch that plays so nicely with the creamy potatoes
- Bright salads: A crisp arugula salad with lemon vinaigrette cuts through the richness
- Hearty proteins: Garlic butter steak bites or herb-crusted pork tenderloin turn this side into a meal
Pro tip: Scoop servings with a large spoon dipped in hot water—it glides right through that crispy crust for picture-perfect portions every time!
Storage and Reheating Instructions
Here’s the good news—this casserole actually tastes even better the next day! If you’ve got leftovers (which is rare in my house), let them cool completely, then cover tightly with foil or transfer to an airtight container. It’ll keep beautifully in the fridge for up to 3 days. For longer storage, you can freeze it for a month—just thaw overnight in the fridge before reheating.
Now, reheating is where the magic happens again. Skip the microwave unless you’re desperate—it turns that glorious crust soggy. Instead, pop it in a 350°F oven for 15-20 minutes until heated through. If the top needs a refresh, a quick minute under the broiler brings back that perfect golden crispiness. Trust me, it’s worth the extra few minutes to keep that dreamy texture intact!
Nutritional Information
Just between us, I’m all about savoring every bite of this cheesy, comforting casserole—but I know some folks like to keep track of what they’re eating. Here’s the scoop (with the usual disclaimer that nutritional values are estimates and can vary based on your specific ingredients):
- Calories: About 280 per serving
- Fat: 12g (7g saturated from all that glorious butter and cheese)
- Carbs: 35g (with 3g of fiber from those nutrient-packed potatoes)
- Protein: 9g (thank you, parmesan!)
Now if you’ll excuse me, I’ll be over here enjoying my second helping without a single regret—life’s too short not to indulge in crispy, cheesy potato perfection!
Frequently Asked Questions
Can I use pre-shredded parmesan cheese?
Oh honey, I know that bag of pre-shredded parmesan is tempting when you’re in a hurry—but trust me, it’s worth taking the extra minute to grate it fresh! That pre-shredded stuff has anti-caking agents that keep it from melting properly, so you won’t get those lacy, crispy edges we all love. Freshly grated parmesan melts beautifully and browns evenly, giving you that perfect golden crust. Plus, the flavor is so much brighter and nuttier when it’s freshly grated. My little trick? I use the large holes on my box grater—it gives you those perfect little cheese shreds that crisp up like a dream.
Can I make this casserole ahead of time?
Absolutely! In fact, I often assemble mine the night before when I’m prepping for holiday dinners. Just mix everything as directed, spread it in your baking dish, and sprinkle the parmesan on top. Cover tightly with plastic wrap (press it right against the surface to prevent drying) and refrigerate overnight. When you’re ready to bake, let it sit at room temperature for about 20 minutes while your oven preheats, then bake as usual—you might need to add 5-10 extra minutes since it’s going in cold. The flavors actually meld together even better after resting overnight!
How do I prevent my casserole from drying out?
Great question! The key is in the milk-to-potato ratio. If your potatoes seem dry after mashing, don’t be afraid to add an extra splash of warm milk—the consistency should be slightly looser than regular mashed potatoes since it thickens as it bakes. Also, make sure you’re using russet potatoes—they’re starchier and absorb liquid better than waxy varieties. And here’s my secret weapon: if I’m making this for a crowd and know it’ll sit out awhile, I’ll dot the top with a few extra pats of butter before baking. It melts down into the potatoes, keeping everything luxuriously creamy.
Can I freeze leftovers?
You bet! Though in my house, we rarely have leftovers to freeze—this casserole disappears fast! But if you do, let it cool completely, then wrap individual portions tightly in plastic wrap and foil. They’ll keep for about a month in the freezer. To reheat, thaw overnight in the fridge, then bake at 350°F until heated through (about 20 minutes). For that just-baked crispiness, sprinkle on a little fresh parmesan before reheating—it’ll give you that perfect golden top all over again. Just between us? The frozen-and-reheated version makes an amazing midnight snack straight from the fridge too—not that I’d know anything about that!
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Parmesan-Crusted Mashed Potato Casserole
- Total Time: 60 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy mashed potato casserole with a crispy parmesan crust, perfect for holidays and family dinners.
Ingredients
- 3 lbs russet potatoes, scrubbed, peeled and diced into 1” cubes
- 5 garlic cloves, whole
- 1 teaspoon kosher salt (for water)
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 1 3/4 cups parmesan cheese, shredded and divided
- 1 teaspoon black pepper, freshly ground
- 1.2 teaspoon kosher salt
Instructions
- Chop the scrubbed and peeled potatoes into 1” cubes.
- Fill a large saucepan with water, add potatoes and garlic cloves.
- Season the water with a teaspoon of salt.
- Heat the water and potatoes over high heat and bring to a boil. Cook until potatoes are fork tender, about 20 minutes.
- Drain the potatoes and place back in the saucepan.
- Add butter, milk, and 1 cup of parmesan cheese to the potatoes.
- Use a hand mixer on low speed to blend until smooth and creamy.
- Season with salt and pepper.
- Preheat the oven to 350°F. Spray a 9” x 13” baking dish with nonstick cooking spray.
- Transfer the mashed potatoes into the baking dish. Sprinkle the remaining ¾ cup cheese on top.
- Bake for 25 minutes, then increase heat to 425°F. Bake for an additional 15 minutes, or until cheese has browned.
- Remove from the oven and let cool slightly before serving.
Notes
- Use freshly grated parmesan for the best crust.
- Let the casserole rest for 5 minutes before serving for easier slicing.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
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