There are mashed potatoes and then there is the Mashed-Up Casserole! This dish takes your potatoes to new places, that is for sure! Creamy, tangy, fluffy mashed potatoes are layered with plenty of cheese to make sure each bite is wonderfully, truly, beautifully cheesy! On top is a crust made of crispy, savory fried onions, providing a flavor that both enhances and contrasts with the rich potatoes beneath! Let there be no confusion: Mashed-Up Casserole is the place to be!
Ingredients
- 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 1/2 teaspoons kosher salt, divided
- water, to taste, for boiling the potatoes
- 3/4 cup sour cream
- 1/2 (8-ounce) package cream cheese, softened
- 1/4 cup salted butter, softened
- 2/3 cup half-and-half
- 6 ounces Swiss cheese, shredded
- 1/2 teaspoon black pepper
- 1/2 cup fresh breadcrumbs
- 1/4 cup crispy fried onions, crushed
- 1 tablespoon fresh flat-leaf parsley, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly spray a 9-inch square baking pan with cooking spray.
Step 3 –Place the potatoes, 1 teaspoon of the salt, and enough water to cover the potatoes in a Dutch oven.
Step 4 –Bring the mixture to a boil over medium-high heat.
Step 5 –Reduce the heat to medium and cook until tender, about 15 minutes.
Step 6 –Drain the potatoes.
Step 7 –Add the sour cream, the cream cheese, and the butter to the potatoes and mash until almost smooth.
Step 8 –Stir in the half-and-half, the shredded cheese, the black pepper, and the remaining salt.
Step 9 –Spoon the potato mixture into the prepared baking pan.
Step 10 –Stir the breadcrumbs, the crispy onions, and the parsley together.
Step 11 –Sprinkle the breadcrumb mixture over the potatoes.
Step 12 –Bake until thoroughly heated through, about 20 minutes. Make sure to tent the baking pan with foil after 12 minutes to prevent excess browning.
Step 13 –Serve.
