Description
A rich and creamy Cheesy Rosemary Mashed Potato Casserole featuring smooth mashed potatoes blended with warm cream, melted butter, white cheddar, mozzarella, and fresh rosemary, topped with a crispy layer of panko breadcrumbs and Parmesan cheese baked to golden perfection.
Ingredients
Scale
Potatoes
- 5 pounds (2.2 kg) potatoes of your choice, peeled and quartered
- 2 tablespoons salt
Cheese and Dairy
- 2 cups (473 ml) heavy/double cream, warm
- ½ cup (113 grams) unsalted butter, melted
- 1 cup (83 grams) white cheddar cheese, grated
- 1 cup (83 grams) mozzarella cheese, grated
- 1 cup (83 grams) Parmesan cheese, grated
Herbs and Seasoning
- 2 tablespoons fresh rosemary, chopped
- ½ teaspoon ground black pepper
Topping
- 1 cup (108 grams) panko breadcrumbs
Instructions
- Boil Potatoes: Add the peeled and quartered potatoes to a large pan and cover with water. Bring it to a boil, add 2 tablespoons salt, then simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain the water and return the potatoes to the hot, dry pan to help them dry out.
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Butter the inside of a 9 x 13-inch (23 x 33 cm) 4-quart casserole dish to prevent sticking.
- Mash Potatoes: Pass the potatoes through a ricer or food mill, or mash very well by hand to achieve the smoothest texture possible.
- Mix Ingredients: Add the warm heavy cream, melted butter, grated white cheddar, mozzarella, chopped rosemary, and ground black pepper to the mashed potatoes. Stir everything together until well combined and the cheese is melted. Taste and add salt if needed, though salt from boiling and cheeses may suffice.
- Assemble Casserole: Pour the mashed potato mixture into the buttered casserole dish and spread evenly. If making ahead, cover the dish at this stage without adding the breadcrumb topping and refrigerate. Bring to room temperature before adding breadcrumbs later.
- Prepare for Freezing (Optional): To freeze, cover the casserole tightly. Thaw it in the refrigerator overnight the day before baking. Bring to room temperature before baking to ensure even cooking. This is also the time to prepare the breadcrumb topping.
- Prepare Topping: In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle an even layer of this mixture on top of the mashed potato casserole.
- Bake: Bake the casserole in the preheated oven for 30 minutes until the topping is golden brown and crispy.
Notes
- This casserole delivers ultimate creamy mashed potatoes enhanced with cheeses and fresh rosemary, finished with a crunchy panko Parmesan topping.
- For best texture, use a potato ricer or food mill to ensure smooth mashed potatoes.
- Make-ahead and freezing options allow preparing this dish in advance without compromising flavor.
- Bringing the casserole to room temperature before baking is crucial for even cooking, especially if refrigerated or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 778
- Sugar: 6 grams
- Sodium: 1299 milligrams
- Fat: 46 grams
- Saturated Fat: 28 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 1 gram
- Carbohydrates: 74 grams
- Fiber: 7 grams
- Protein: 21 grams
- Cholesterol: 135 milligrams
