Mashed Potato Casserole Recipe

Mashed potato casserole with a spoon from the top view

Mashed Potato Casserole Recipe

This Loaded Mashed Potato Casserole recipe is made by layering mashed sweet potatoes with mashed Yukon gold potatoes and baking them in the oven. It is a delicious mashed potato recipe that can be made ahead.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 45

Total Time 1

Servings servings

Calories 301kcal

Author Aysegul Sanford

Ingredients

For the mashed potatoes:

2 pounds 3-4 medium sweet potatoes, peeled and cut into small cubes
2 pounds 4-5 medium Yukon gold potatoes, peeled and cut into small cubes
Kosher salt

For the milk & cream mixture:

¾ cup whole milk
¾ cup heavy cream
1 stick butter melted and cooled - 4oz.
Freshly cracked black pepper

For the toppings (Optional)

2 tablespoons all purpose flour
1 leek white and pale green parts only, cut into ¼-inch rings, rinsed well and patted dry
2-3 tablespoons avocado oil
6 slices bacon or turkey bacon Cooked - (Omit for vegetarian version)

Instructions

Boil potatoes: Place sweet potatoes and Yukon gold potatoes in two separate saucepans. Cover each pot of potatoes by 1-inch of water. Salt them generously. Bring them to a boil and let them cook until they are fork tender. Drain. Return potatoes to respective pans.
Mash potatoes: Preheat the oven to 425 °F. Whisk together the milk, heavy cream, and butter in a mixing bowl. Divide the mixture in between the saucepans. Using a potato masher or hand blender, mash potatoes until smooth. Season with salt and pepper.
Lightly spray a casserole dish with cooking spray. I used an oval-shaped (or 9 x 11 inch rectangular) casserole dish.
Layer potatoes: Spread mashed sweet potatoes in the prepared casserole dish. Using the back of a spoon or a spatula, smooth out the top into one even layer. Top with the mashed Yukon gold potatoes and spread it evenly to the edges, creating delicate divots and crevices.
Bake: Bake until golden, 20-25 minutes.
Fry leeks: Meanwhile, mix together the flour, leeks and a pinch of salt. Toss to coat. Heat the avocado oil in a medium saucepan over medium-high heat for 2 minutes. Add leeks into the oil and fry, turning occasionally, until crisp and golden around the edges. Transfer the crispy leeks onto a plate lined with a paper towel.
Finish and serve: Season the crispy leeks with additional salt and pepper. Sprinkle them over the potato casserole. Serve immediately.

Notes

Don’t overmix the potatoes, or they will have a gummy texture.
Bring all ingredients to room temperature. Room temperature milk, cream, and slightly warm melted butter blend better with the warm potatoes.
Create deep pockets of divots and peaks on the top layer of the potato casserole just before baking. This ensures a golden crust, with deep, dark, caramelized bits.
Add toppings after baking. No matter if you stick with the crispy leeks, or go fully loaded with bacon and chives, add after baking to keep the integrity of the toppings. The exception to this rule is cheese - add that while baking for a delectable cheesy finish.
To make ahead - Boil, mash and assemble the two layers, then wrap the entire casserole dish in plastic wrap, then in foil. Bring to room temperature and store in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen. Reheat in a 350 degree F oven until the center is warmed through.Crispy Leeks: Prepare on the day you are going to serve while the casserole is reheating in the oven.

Nutrition