Mashed Potato Casserole

by Editorial Staff

A simple casserole made from boiled potatoes, cheese, and cream. The recipe for this potato dish is good for improvisation.

Cook: 20 minutes

Servings: 4

Ingredients

  • Potatoes (peeled and chopped) – 900 g
  • Fat cream (culinary, for whipping) – 100-125 g (1/2 cup)
  • Hard cheese (shredded on a grater) – 40-50 g (about 1/3 cup)
  • Vegetable oil – for lubricating molds
  • Salt – 1/4 teaspoon. (taste)
  • Ground black pepper – 1/8 teaspoon. (taste)
  • Milk (optional)
  • Green onions for serving (optional)

Directions

  1. Peel the potatoes, cut into small pieces and boil in lightly salted water until tender (15-20 minutes, or until tender).
  2. Then drain the water and mash the potatoes in mashed potatoes with a potato grinder. Season with salt and pepper. If necessary, you can add a little warm milk for a fluffier puree.
  3. Heat-resistant molds, 4-6 pieces with a volume of 280-300 ml (or one mold with a volume of approximately 1.5 liters), grease with vegetable oil. Place the tins on a baking sheet and fill them with mashed potatoes.
  4. Turn on the oven to preheat to 180 degrees. Beat the cream with a mixer until “soft peaks”.
  5. Add grated cheese to the cream, stir and put this mixture on top of the potatoes.
  6. Place in a preheated oven and bake for 15-20 minutes, until lightly browned.
  7. Sprinkle the finished mashed potato casserole with chopped green onions. If desired, you can add to the mashed potatoes to taste: fried onions or garlic, chopped herbs, horseradish or mustard, pieces of blue cheese or fried bacon, etc.

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