Name: Creamy Mashed Potato Casserole with Parmesan and Panko Topping Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup whole milk; 6 sprigs thyme; 2 dried bay leaves; 4 tablespoons (1/2 stick) unsalted butter; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces; 3 cloves garlic, smashed and peeled; 2 tablespoons kosher salt (for boiling water); 4 tablespoons (1/2 stick) unsalted butter, divided; 8 oz. cream cheese, room temperature; 1/2 cup finely grated Parmesan cheese (about 2 oz.), divided; 2 large eggs, beaten; Salt and freshly ground black pepper, to taste; 1 cup panko bread crumbs; Sliced chives, for garnish

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Introduction

This mashed potato casserole takes classic comfort food to the next level with creamy, cheesy potatoes and a crunchy, golden topping. Infused with herbs and garlic, it’s perfect for family dinners or holiday gatherings.

A close-up of a white dish filled with mashed potatoes topped with a golden-brown crispy breadcrumb layer sprinkled with small green herbs. A spoon holds a large scoop above the dish, showing the creamy, textured mashed potatoes beneath the crunchy, toasted top. The mashed potatoes are pale yellow with bits of green herbs mixed inside. The background is a dark, solid color and the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk
6 sprigs thyme
2 dried bay leaves
6 tablespoons (3/4 stick) unsalted butter, divided, plus more for pan
Kosher salt
Freshly ground black pepper
4 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
3 cloves garlic, smashed and peeled
8 oz. cream cheese, room temperature
1/2 cup finely grated Parmesan (about 2 oz.), divided
2 large eggs, beaten to blend
1 cup panko bread crumbs
Sliced chives, for serving

Instructions

Step 1: In a medium saucepan over medium heat, bring the milk, thyme, bay leaves, 4 tablespoons butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer. Remove from heat, cover, and let stand for 1 hour to infuse flavors.
Step 2: Preheat your oven to 375°F (190°C). Grease a 2 1/2- to 3-quart baking dish with butter.
Step 3: In a large pot, combine the potatoes and garlic. Cover with at least 2 inches of water and season with 2 tablespoons salt. Bring to a boil and cook until the potatoes are fork-tender, about 12 to 15 minutes. Reserve 3/4 cup of the cooking liquid, then drain the potatoes and garlic. Return them to the pot and mash until smooth.
Step 4: Return the infused milk to a bare simmer over medium heat and discard the thyme and bay leaves. Stir in the cream cheese and 1/4 cup Parmesan until smooth and melted. Add this mixture to the mashed potatoes along with the beaten eggs. If needed, gradually add the reserved cooking liquid until the texture is thick but spreadable. Season with salt and pepper to taste. Transfer the potato mixture to the prepared baking dish.
Step 5: In a small skillet over medium heat, melt the remaining 2 tablespoons butter. Cook, swirling the pan, until the butter begins to brown and smell nutty, about 2 to 3 minutes. Remove from heat and stir in the panko and remaining 1/4 cup Parmesan. Season with salt and pepper, then sprinkle evenly over the mashed potatoes. Cover the dish loosely with foil.
Step 6: Bake the casserole covered for 10 minutes. Remove the foil and continue baking until the dish is hot and the topping is golden brown, about 20 to 22 minutes. Garnish with sliced chives before serving.

Tips & Variations

For extra richness, use half-and-half instead of whole milk in the infusion step.
Swap Yukon gold potatoes for russets if you prefer a fluffier texture.
Add cooked, crumbled bacon to the topping for a smoky flavor boost.
Use fresh rosemary instead of thyme for a different herbal note.
Prepare the infused milk a day ahead and refrigerate to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through, about 20 minutes, or microwave individual portions until hot.

How to Serve

A white oval baking dish filled with a creamy mashed potato casserole, topped with a golden-brown, crispy layer of breadcrumbs sprinkled with finely chopped green herbs. The casserole has been scooped out slightly on one side with a large silver spoon, revealing the smooth and creamy mashed potato inside, which is pale and soft in texture. The dish sits on a white marbled textured surface, and the breadcrumbs on top vary from light golden to deeper browned patches, adding a crunchy contrast to the creamy base. Small green herb pieces are spread evenly on the top crust, enhancing the visual appeal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mashed potatoes for this casserole?

While fresh potatoes offer the best texture and flavor, you can use thawed frozen mashed potatoes if needed. Adjust the seasonings and liquid to achieve the right consistency before baking.

What can I use instead of panko bread crumbs for the topping?

If you don’t have panko, regular bread crumbs or crushed crackers work well. They may result in a slightly less crispy topping but still add nice texture.