Countdown to Thanksgiving: Mashed Potato Casserole

Mashed potatoes are a staple on most people's Turkey Day tables.  (Along with sweet potatoes and dressing of course...what a carb fest!)  But why not take those spuds and make this casserole?  A special dish for a special day...

Mashed Potato Casserole
Makes 8 servings.
From Cooking Light magazine.

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided 3/4 cup (6 ounces)
1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced


Preheat oven to 350°.

Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. (Blogger's note: You can also use a ricer...my favorite techniques for mashed potatoes.) Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.

Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.

Preheat broiler.

Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
 
Hint:  You can assemble this the day before and bake shortly before serving.