Print

Cozy Make-Ahead Brown Butter Mashed Potato Casserole

brown butter mashed potato casserole - featured image
Print Recipe

A comforting and easy-to-make mashed potato casserole featuring nutty brown butter, perfect for holidays and family gatherings. Make ahead and bake for a creamy, golden-topped side dish.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and quartered
  • 1 stick (8 tablespoons) unsalted butter, browned
  • 1 cup whole milk, warmed
  • ½ cup sour cream, room temperature
  • 2 cloves garlic, minced (optional)
  • 1½ teaspoons kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chives or green onions, finely chopped (optional)
  • 1 cup shredded sharp cheddar cheese (optional, for topping)
  • ¼ cup toasted panko breadcrumbs (optional, for topping)

Instructions

  1. Place peeled and quartered Yukon Gold potatoes into a large pot and cover with cold water by an inch. Add a teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
  2. While the potatoes cook, melt the unsalted butter in a light-colored skillet over medium heat. Stir frequently as it foams and then starts turning a golden brown with nutty aroma, about 4-5 minutes. Remove immediately from heat to prevent burning.
  3. Drain potatoes well in a colander and return to the pot or a large bowl. Begin mashing gently with a potato masher or pass through a ricer for a smoother texture.
  4. Warm the milk slightly (microwave for 30 seconds or stovetop). Pour the milk and sour cream into the mashed potatoes. Stir gently until combined but not overly worked.
  5. Add the minced garlic, browned butter (including the brown bits), salt, and freshly ground black pepper. Mix gently but thoroughly. Taste and adjust seasoning as needed.
  6. Spoon the mashed potatoes into a greased 9×13-inch casserole dish, smoothing the top with a spatula.
  7. Sprinkle shredded sharp cheddar cheese evenly over the top, followed by toasted panko breadcrumbs for crunch (optional).
  8. Preheat oven to 375°F (190°C). Bake the casserole uncovered for 25-30 minutes, until the top is golden and bubbling. For extra crispiness, broil for 2-3 minutes at the end, watching closely.
  9. Let the casserole cool for 5 minutes before serving. Garnish with chopped chives or green onions.

Notes

Use Yukon Gold potatoes for creamy texture; russets can be used for fluffier mash. Brown butter carefully over medium heat, stirring constantly to avoid burning. Warm milk and sour cream before adding to keep mash silky. Do not overmix potatoes to prevent gluey texture. Make ahead by assembling casserole up to topping, refrigerate overnight, then bake covered at 350°F (175°C) for 30-35 minutes and uncover to bake 10 more minutes to brown the top. For dairy-free version, substitute butter with plant-based butter and milk/sour cream with coconut yogurt and almond milk. Optional toppings add texture and flavor but can be omitted for gluten-free diet.

Nutrition

Keywords: brown butter mashed potatoes, mashed potato casserole, holiday side dish, make-ahead casserole, comfort food, easy mashed potatoes

Find it online: https://cookluma.com/cozy-make-ahead-brown-butter-mashed-potato-casserole-recipe-for-easy-holidays/