Baked Italian Mashed Potato Casserole Recipes

BAKED MASHED POTATOES WITH PARMESAN CHEESE AND BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
• Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
• Bake, uncovered, until the topping is golden brown, about 20 minutes.

ITALIAN LOADED MASHED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Make both potatoes pouches as directed.
• Stir cream cheese, 1/2 cup of the Parmesan cheese, the Italian seasoning and rosemary into potatoes. Spoon mixture into baking dish. Top with remaining 1/2 cup Parmesan cheese. Bake 18 to 22 minutes or until heated through (at least 165°F in center of casserole).
• Meanwhile, in 8-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 3 minutes or until toasted. Remove from heat. Top casserole with tomatoes, toasted bread crumbs and basil.

MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY

Steps:

• Preheat oven to 375°F. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
• Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tablespoons parsley. Season with salt and pepper. Transfer potatoes to 11x7x2-inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 425°F. Bake potatoes until heated through and cheese melts, about 15 minutes.

AMAZING TWICE-BAKED MASHED POTATO CASSEROLE

Steps:

• Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
• Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

EASY MASHED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
• Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
• Bake, uncovered, until cheese is bubbly, about 35 minutes.

ITALIAN POTATO CASSEROLE

Steps:

• In a skillet, cook sausage until no longer pink; drain. Place in a greased 9-in. square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender. , Stir in the mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1 in. of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned.

ITALIAN LOADED MASHED POTATO CASSEROLE

Steps:

• In a medium sauce pot, bring Russet Potato (4) to boil in heavily salted water, along with the sachet of Bay Leaf (1), Black Peppercorns (1/2 teaspoon), and Fresh Rosemary (2 sprig).
• Cook until potatoes are fork tender, about 35-40 minutes. Drain from water, once potatoes are done, and discard sachet.
• In a small saucepot, warm up together Salt (to taste) and Milk (1/2 cup). Add Butter (1/4 cup) and Ground Black Pepper (to taste) and Sour Cream (1/4 cup).
• Using a stand mixer, fixed with the whisk attachment, beat potatoes until mealy and broken up.
• Slowly add milk mixture to potatoes. Once liquid has been added, speed up mixer and beat potatoes until creamy texture is achieved.
• Add Provolone Cheese (0.66 pound), Fresh Chives (0.5 ounce), and Salami (2.5 ounce) to potatoes. Mix until well incorporated.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a casserole dish with some of the Butter (1/4 cup) and some of the Breadcrumbs (3/4 cup). Scrape potato mixture out of mixing bowl and into breaded casserole dish. Even out the top and top with more bread crumbs and butter.
• Place in preheated oven and bake for 20 minutes.
• Serve alongside your favorite roast or other main dish.

BAKED MASHED POTATO CASSEROLE

Steps:

• Cook the potatoes in boiling salted water until tender, about 15 minutes.
• Preheat oven to 450°F.
• Heat 1 tablespoon of olive oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
• When the potatoes are done, drain them well and return to the cooking pot. Add the butter and the milk. Mash together well. Add the sautéed vegetables. Season the mixture to taste with sea salt and white pepper.
• Spread the remaining tablespoon of olive oil in an 8x8 or 9x9 casserole dish.
• Spoon mashed potatoes into the dish and sprinkle with grated Romano cheese and paprika. Bake for 20 minutes or until golden brown.

MASHED POTATO CASSEROLE

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended., Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through.

ITALIAN PORK AND POTATO CASSEROLE

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 5 minutes or until almost tender; drain., Place potatoes in a 13x9-in. baking dish coated with cooking spray. Sprinkle with garlic, salt and pepper. Top with pork chops and marinara sauce. Cover and bake at 350° until a thermometer inserted in pork reads 145° and potatoes are tender, 40-45 minutes., Sprinkle with cheese. Bake, uncovered, until cheese is melted, 3-5 minutes longer. Let stand 5 minutes before serving.

BAKED ITALIAN MASHED POTATO CASSEROLE

Steps:

• Boil potatoes with garlic until tender and drain.
• Mash potatoes and garlic together and add 6 tablespoons of the butter and then add the milk.
• Mash until potatoes are smooth.
• Add salt and pepper to taste.
• Add mozzarella and Parmesan cheeses.
• Stir to blend.
• Use 1 tablespoon of the remaining butter to grease the bottom and sides of a casserole dish.
• Coat the bottom and sides with breadcrumbs.
• Spoon potato mixture into the dish and dot the top with the remaining tablespoon of butter.
• Bake at 350° for about 15 minutes or until the top is golden brown.