Description

This super creamy riced mashed potatoes casserole combines the rich flavor of baked potatoes with a cloud-like texture achieved through a potato ricer. It’s an indulgent, crowd-pleasing holiday side that’s easy to prepare and perfect for family gatherings.

Ingredients

Scale

3 lbs russet or yukon gold potatoes

6 tbsp unsalted butter

2 tbsp unsalted butter for topping

3/4 cup heavy cream, warmed

1/2 cup whole milk

1/2 cup sour cream

1 1/2 tsp salt

1/2 tsp ground white or black pepper

1 tsp garlic powder or roasted garlic

1/2 cup shredded cheddar or gruyere cheese

1 tbsp chopped fresh parsley or chives

Instructions

1. Preheat oven to 400°F (200°C) and bake whole potatoes until tender, about 60 to 70 minutes.

2. Allow potatoes to cool slightly, then scoop out the flesh and rice through a potato ricer into a warm bowl.

3. Warm butter, heavy cream, and milk in a saucepan until butter melts, then stir in salt, pepper, and garlic.

4. Gently fold half of the warm cream mixture into the riced potatoes, then add the remaining cream and sour cream until smooth and spreadable.

5. Butter a 2-quart casserole dish, transfer the potato mixture, smooth the top, and dot with extra butter or sprinkle with cheese.

6. Bake uncovered at 375°F (190°C) for 25 to 30 minutes until the top is golden and edges are bubbling.

7. Let rest for 5 to 10 minutes, then garnish with fresh herbs before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: side dish
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cup

Keywords: super creamy mashed potatoes, riced mashed potatoes, mashed potatoes from baked potatoes, holiday potato casserole, creamy potato side, baked potato casserole, potato ricer recipe