This fabulously delicious dish will be gone the minute it hits the table. Everyone is going to indulge with Easter Dinner Potato Bake. Loaded Yukon Gold potatoes are mashed then seasoned to perfection with just the right amount of parmesan cheese, garlic, and cream cheese. It finally gets topped with panko breadcrumbs for the perfect amount of crunch. Let Easter Dinner Potato Bake be the meal invitation you’ve been searching for!

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  • 1 cup whole milk
  • 6 sprigs thyme
  • 2 bay leaves
  • 6 tablespoons unsalted butter, divided, plus more, to taste, for greasing the baking dish
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/4 teaspoon freshly ground black pepper, plus more, to taste
  • 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 3 cloves garlic, smashed
  • water, to taste
  • 1 (8-ounce) package cream cheese, room temperature
  • 1/2 cup parmesan, finely grated, divided
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • chives, optional, to taste, chopped, for garnish
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Step 1 –In a medium saucepan over medium heat, add the milk, the thyme, the bay leaves, 4 tablespoons of the butter, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine.

Step 2 –Bring the milk mixture to a simmer.

Step 3 –Transfer the milk mixture from the heat and cover the saucepan.

Step 4 –Let the milk mixture stand for 1 hour.

Step 5 –Preheat the oven to 375 degrees F.

Step 6 –Grease a 3-quart baking dish with the extra butter.

Step 7 –In a large pot, add the potatoes and the garlic and cover them with the water by 2 inches.

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Step 8 –Add the extra salt to the water and bring it to a boil.

Step 9 –Cook the potatoes until they are fork-tender, about 12-15 minutes.

Step 10 –Reserve 3/4 cup of the cooking liquid and drain the remainder.

Step 11 –Return the potatoes and the garlic to the pot and mash them together until smooth.

Step 12 –Return the saucepan with the milk mixture to medium heat and bring it to barely a simmer.

Step 13 –Remove and discard the thyme sprigs and the bay leaves from the milk mixture.

Step 14 –Add the cream cheese and 1/4 cup of the parmesan to the milk mixture and stir until smooth and melted.

Step 15 –Add the milk mixture and the eggs to the mashed potatoes and mash to combine.

Step 16 –Gradually add the reserved cooking liquid to the mashed potatoes until the consistency is thick but spreadable; you may not need all of the cooking liquid.

Step 17 –Season the mashed potatoes with the extra salt and the extra pepper.

Step 18 –Transfer the mashed potatoes to the prepared baking dish.

Step 19 –In a small skillet over medium heat, melt the remaining 2 tablespoons of the butter.

Step 20 –Continue to cook and swirl the butter until it begins to brown and smell nutty, about 2-3 minutes.

Step 21 –Transfer the butter from the heat.

Step 22 –Add the panko and the remaining parmesan and stir to combine.

Step 23 –Season the breadcrumb mixture with the extra salt and the extra pepper.

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Step 24 –Sprinkle the breadcrumb mixture over the mashed potato mixture.

Step 25 –Cover the baking dish with foil.

Step 26 –Bake, covered, for 10 minutes.

Step 27 –Uncover and continue to bake until hot and the topping is golden-brown, about 20-22 minutes.

Step 28 –Serve garnished with the chives.