Creamy Baked Mashed Potatoes with Buttery Parmesan Crumbs
Prep Time: 30mins
Cook Time: 1hr
Total Time: 1hr30mins
5poundsYukon Gold potatoes, peeled and cut into 2-inch pieces
1tablespoonsalt, I use coarse, kosher salt
8ounces(227g)cream cheese, cut into pieces
½cup(113g)salted butter, cut into tablespoon-sized pieces
¼teaspoonblack pepper, I use coarsely ground
1cuppanko or regular bread crumbs
⅔cupfreshly grated Parmesan or Parmigiano-Reggiano cheese
Cook the potatoes until tender. Stovetop: add potatoes, water to cover, and 1 tablespoon salt to a large pot. Bring to a boil and simmer until potatoes are tender, 15-20 minutes. Drain and return to the pot. Pressure cooker: add potatoes, 2 cups water, and 1 tablespoon salt to insert of electric pressure cooker. Cook on high pressure for 8 minutes. Let the pressure naturally release for at least 10-15 minutes before releasing remaining pressure. Drain and return potatoes to insert.
Add the cream cheese and butter to the potatoes. Cover and let the cream cheese and butter soften and melt for 2-3 minutes (this will avoid little lumps and bumps in the cream cheese). Add the sour cream, milk, garlic powder, and pepper, and mash until creamy. Taste and add additional salt and pepper, if needed.
Lightly grease a 9X13-inch baking dish. Spread the mashed potatoes evenly in the dish. If making ahead to bake later, wrap the dish tightly with plastic wrap or foil and refrigerate for 1-2 days.
For the topping, combine the crumbs and Parmesan cheese in a small dish. Add the melted butter and toss to combine evenly. If baking right away, evenly spread the buttery crumbs over the top of the mashed potatoes and bake at 375 degrees for 40-50 minutes until potatoes are heated through and the topping is golden brown.
If making ahead, store the buttery topping in a container or bag in the refrigerator. When ready to bake, remove the plastic wrap or foil from the potatoes and bake for 15 minutes. Add the topping and bake for 40-45 minutes until the potatoes are heated through and the topping is golden.
Make-Ahead: I've included make-ahead notes in italics in the recipe.Potatoes: I have only ever made this recipe with Yukon Gold potatoes. I don't know how it would fare with russets or another type of potato (russets are starchier potatoes and the casserole may not stay as creamy if made ahead of time).