Recipe: Smashed Potato Casserole
Mashed potatoes are a family favorite, but this decadent casserole takes the classic to a whole new level. The flavors of a fully loaded baked potato are baked until gooey and bubbling, making this dish impossible to resist. It’s holiday-worthy for sure, but don’t wait for a special occasion. Add this comfort food to your list of fall favorites — and oh yeah, don’t forget to share!
Smashed Potato Casserole: Watch the Video
A hazard of being a recipe developer is working ahead of the calendar, so I’ve probably been in fall cooking mode a bit longer than most. Thankfully this weekend will bring a drop in temperatures that will finally match the food I have been craving. What can I say other than bring on the braises, hot cocoa, and anything in a casserole dish!
This decadent side is my new cold weather go-to — it’s hearty comfort food in creamy, cheesy form. I’ve already brought it to a steak dinner and a Southern tailgate, both times to rave reviews. And since I’ve been getting plenty of recipe requests I figured it was time that I share.
One of the things I love about this casserole is how it can take many different forms. I’ve done variations with both hash browns and mashed potatoes, but I think smashed just might be my favorite — the chunky potatoes provide a welcome textural contrast to the sour cream and cheese. I’ve also tried both baking the potatoes and boiling them, and really you can do whichever method you like best. Sub Greek yogurt for a bit of tang or dress it up with silky crème fraîche. In the end it’s hard to mess this one up!
I promise this casserole will be gobbled up and have your family begging for more. After a long summer of salads and fresh veggies, go ahead and indulge.
This casserole is such a smart recipe to have in your back pocket. It’s all the great things about mashed potatoes, made even better with extra cheese and a crispy lid. I love how make-ahead-friendly it is, which means it’s the perfect choice for Thanksgiving and other festive occasions throughout the colder months. I’ve increased the amount of milk from the original recipe to ensure the potatoes are nice and creamy and bumped up the Parmesan cheese so the top gets extra golden — two things I don’t think anyone will complain about.
– Sheela, October 2018
Smashed Potato Casserole
Serves6 to 8
- 3 pounds
russet potatoes, peeled and cubed
- 1 cup
(8 ounces) sour cream or plain Greek yogurt
- 1 cup
whole or 2% milk, plus more as needed
- 8 ounces
sharp cheddar cheese, grated (about 2 1/2 cups)
medium shallots, minced (about 1/2 cup)
- 2 teaspoons
teaspoon freshly ground black pepper
- 1/2 cup
grated Parmesan cheese
Arrange a rack in the middle of the oven and heat to 350°F. Meanwhile, place the potatoes in a large pot, cover with water, and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender and a knife pierces easily to the center.
Drain the potatoes, then return them to the pot. Add the sour cream or yogurt and milk. Using a potato masher, smash until your desired texture is reached, adding more milk as needed. Add the cheddar, shallots, salt, and pepper and stir to combine. Taste and season with more salt and pepper as needed.
Transfer the potato mixture to a medium gratin or baking dish (about 2 1/2 quarts) and spread into an even layer. Bake until warmed through, about 30 minutes.
Remove the baking dish from the oven. Turn the oven onto broil. Sprinkle the casserole with the Parmesan cheese. Broil until golden brown, 2 to 3 minutes.
Make ahead: This casserole can assembled in the baking dish and refrigerated up to 1 day ahead. Let sit at room temperature for at least 30 minutes before baking.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.