Description
This Cheesy Rosemary Mashed Potato Casserole is the ultimate comfort food dish, combining creamy mashed potatoes with a blend of white cheddar and mozzarella cheeses, fresh rosemary, and a crunchy panko-Parmesan topping. Perfect as a hearty side dish for family dinners or holiday gatherings, it offers a rich, savory flavor with a golden, crispy crust.
Ingredients
Scale
Potatoes and Seasoning
- 5 pounds (2.2 kg) potatoes of your choice, peeled and quartered
- 2 tablespoons salt
- ½ teaspoon ground black pepper
Dairy and Cheese
- 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 Topping
- 2 tablespoons fresh rosemary, chopped
- 1 cup (108 grams) panko breadcrumbs
Instructions
- Cook the Potatoes: Add the peeled and quartered potatoes to a large pan and cover them with water. Bring the water to a boil, then add 2 tablespoons of salt and simmer the potatoes for about 15 minutes or until they are tender when pierced with a fork. Drain the potatoes well and transfer them back to the hot, dry pan to allow excess moisture to evaporate.
- Preheat Oven and Prepare Dish: While the potatoes are drying, preheat your oven to 375°F (190°C). Butter the inside of a 9 x 13-inch (23 x 33 cm) or 4-quart casserole dish thoroughly to prevent sticking.
- Mash the Potatoes: Pass the drained potatoes through a ricer or food mill, or mash them very well by hand to achieve the smoothest texture possible. Transfer the mashed potatoes to a large bowl if not using the same pot.
- Add Cream, Butter, Cheese, and Rosemary: Stir in the warm heavy cream, melted butter, grated white cheddar and mozzarella cheeses, chopped fresh rosemary, and ground black pepper into the mashed potatoes. Mix until everything is well combined and the cheese is melted for a creamy, flavorful mash. Taste and adjust salt as needed, noting that salt was added to the boiling water and the cheeses are salted.
- Assemble the Casserole: Pour the cheesy mashed potato mixture evenly into the prepared casserole dish. If making ahead, cover the casserole at this point without the breadcrumb topping and refrigerate. When ready to bake, bring the casserole to room temperature before proceeding.
- Prepare Breadcrumb Topping: In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the mashed potatoes in the casserole dish.
- Bake: Bake the casserole in the preheated oven for 30 minutes, or until the breadcrumb topping is golden brown and crisp, and the casserole is heated through.
- Freezing and Make-Ahead Tips: To freeze, cover the assembled casserole well without the topping. Thaw in the refrigerator overnight the day before baking. Let it come to room temperature before adding the breadcrumb topping and baking as directed, ensuring an even bake and topping crispiness.
Notes
- The combination of white cheddar and mozzarella cheeses creates a rich, creamy texture and a deliciously cheesy flavor.
- Adding salt to the boiling water seasons the potatoes from within, enhancing overall flavor without oversalting.
- The fresh rosemary adds an aromatic herbal note that complements the richness of the dish beautifully.
- Panko breadcrumbs combined with Parmesan cheese make a crunchy, golden topping that contrasts perfectly with the creamy interior.
- This casserole can be made ahead and refrigerated before baking, making it convenient for busy schedules or dinner parties.
- Freezing and properly thawing ensures you can prepare this dish in advance and still enjoy excellent texture and flavor.
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
