Mashed Potato Casserole FOR A Crowd

Name: Mashed Potato Casserole FOR A Crowd
Cook time: 30 min
Total time: 30 min
Yield: 18 servings
Cuisine: World
Ingredients: 1 Triple recipe Mashed Potatoes; 1 (Any of the Additions to Mashed Potatoes); 1½ cups grated Cheddar (6 ounces); ½ cup grated Cheddar (2 ounces); ½ cup dry bread crumbs; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons butter, cut into small pieces

0sPrep Time
30m Cook Time
30m Ready In

Cuisine : World
Course : Side Dish

18 to 20 servings This is an excellent way of serving mashed potatoes to the masses that can be prepared up to 2 days in advance, sparing you the last-minute frustrations of a steamy kitchen covered in potato flotsam. For a modest 6 servings, scale this recipe back by a third and bake the potatoes in a 9-inch pie pan. If you make this with a triple recipe of Colcannon and top with the shredded Cheddar only, you may call it Rumbledethumps.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(18 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 Triple recipe Mashed Potatoes (opens in new tab) Triple recipe Mashed Potatoes
- 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
- ½ cup heavy cream, half-and-half, or milk
- 6 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- (2 tablespoons butter, softened)
Sub-recipe steps
1. Boil or bake until tender: 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
2. Meanwhile, heat in a small saucepan over medium-low heat: ½ cup heavy cream, half-and-half, or milk; 6 tablespoons butter; ½ teaspoon salt; ¼ teaspoon black or white pepper
3. Do not let the mixture boil. If using boiled potatoes, transfer them to a colander placed in the sink and briefly rinse off any excess starch. Return to the pot they were cooked in and shake over medium heat until mealy and dry. If using baked potatoes, wait until they are just cool enough to handle and carefully peel off the skin, or cut each potato in half and scoop out the flesh into a large bowl. Mash the hot potatoes or run them through a potato ricer (if using a ricer, you can rice large chunks of boiled potato with the skin intact—the skin will be left behind in the ricer). Fold the cream mixture into the potatoes, stirring just enough to incorporate (overworking the potatoes will turn them gummy). If the potatoes seem stiff, add more hot cream or milk. Taste and add more salt and pepper, if needed.
4. Transfer to a serving dish and serve at once. If desired, top with: (2 tablespoons butter, softened)
5. Mashed potatoes can be kept hot for up to 30 minutes by covering the (heatproof) serving dish with foil and placing it in a warm oven.
1 (Any of the Additions to Mashed Potatoes) (opens in new tab)
- 2 pinches saffron threads, crushed and steeped in 2 tablespoons warm chicken stock or broth or water for 10 minutes
- ¼ cup finely chopped mild herbs, such as parsley and chives, or 2 tablespoons minced rosemary, sage, or thyme
- Up to 1 cup grated Swiss, Gruyère, or Cheddar (4 ounces) or ½ cup soft goat cheese (2 ounces)
Sub-recipe steps
1. Aside from these traditional combinations, mashed potatoes can be flavored with a vast number of ingredients. Here are some of our favorites: Peeled cloves from 2 heads Roasted Garlic I; 2 pinches saffron threads, crushed and steeped in 2 tablespoons warm chicken stock or broth or water for 10 minutes; ¼ cup finely chopped mild herbs, such as parsley and chives, or 2 tablespoons minced rosemary, sage, or thyme; Up to 1 cup Duxelles; Up to 1 cup Sautéed Onions or Caramelized Onions; Up to 1 cup grated Swiss, Gruyère, or Cheddar (4 ounces) or ½ cup soft goat cheese (2 ounces)
1½ cups grated Cheddar (6 ounces)
½ cup grated Cheddar (2 ounces)
½ cup dry bread crumbs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter, cut into small pieces

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 Triple recipe Mashed Potatoes
1 (Any of the Additions to Mashed Potatoes)
1½ cups grated Cheddar (6 ounces)
½ cup grated Cheddar (2 ounces)
½ cup dry bread crumbs
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons butter, cut into small pieces

Let's Cook

Step 1.

Prepare: Triple recipe Mashed Potatoes
Step 2.

If desired, fold in: (Any of the Additions to Mashed Potatoes)
Step 3.

Preheat the oven to 375°F. Generously butter a 13 × 9 × 2-inch baking dish.
Step 4.

Fold into the mashed potatoes: 1½ cups grated Cheddar (6 ounces)
Step 5.

Spread the potatoes evenly in the prepared dish. Combine in a small bowl: ½ cup grated Cheddar (2 ounces); ½ cup dry bread crumbs; ½ teaspoon salt; ½ teaspoon black pepper
Step 6.

Sprinkle the cheese mixture over the potatoes. Dot the top with: 2 tablespoons butter, cut into small pieces
Step 7.

Bake until golden brown on top, about 30 minutes. Or, if desired, cover and refrigerate up to 2 days. To serve, preheat the oven to 350°F and cover the dish with foil. Bake for 45 minutes, then remove the foil and bake until browned on top, about 15 minutes more.