This garlic mashed potato casserole is creamy, warm, and full of flavor! It combines soft potatoes with a delightful kick of garlic, making it a tasty comfort food dish.
Trust me, your friends and family will keep asking for seconds! 😊 I love serving it with roasted chicken or juicy steak for a perfect dinner pairing. You won’t regret making this one!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for mashing because they’re starchy and creamy. If you want, you could use Yukon Gold potatoes for a buttery taste. Just remember, they have a slightly different texture!
Garlic: Fresh garlic gives the best flavor, but you can substitute with garlic powder in a pinch. I usually use about 1 teaspoon of garlic powder for every clove.
Butter: Unsalted butter is best for controlling the salt level. If you’re dairy-free, try using olive oil or a plant-based butter for a great alternative.
Milk: Whole milk adds creaminess, but you can also use almond milk, oat milk, or any other milk you have on hand. For an extra treat, heavy cream will make it richer!
Cheese: Cheddar adds nice flavor. If you want something different, go for Gruyère or mozzarella, or use a dairy-free cheese substitute for a vegan version.
Green Onions/Chives: They add a fresh touch! If you don’t have them, regular onions or any fresh herbs would also work well.
How Do You Avoid Gluey Mashed Potatoes?
To keep your mashed potatoes from getting gluey, it’s all about how you handle the potatoes after boiling. Here are some tips:
- Cook your potatoes just right. You want them fork-tender but not falling apart.
- Once drained, let them steam briefly to remove excess moisture. This helps keep them fluffy!
- Use a potato masher or ricer rather than a blender or food processor. Over-mixing can lead to gluey potatoes.
Following these tips will help ensure your garlic mashed potato casserole comes out perfectly fluffy and creamy!
Garlic Mashed Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 pounds russet potatoes, peeled and cubed
- 4-5 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 cup whole milk (or heavy cream for extra creaminess)
- 1 cup shredded cheddar cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions or chives
- Salt and freshly ground black pepper, to taste
- Fresh rosemary or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 25-30 minutes to bake, making the total time roughly 45-50 minutes. You’ll spend some time peeling and boiling the potatoes, then mixing it all up and baking it to perfection. It’s a cozy dish that’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that it’s nice and hot when you put your casserole in to bake.
2. Boil the Potatoes:
In a large pot, place the peeled and cubed potatoes and cover them with cold water. Add a pinch of salt to season the potatoes as they cook. Bring the water to a boil and let the potatoes cook for about 15-20 minutes or until they are fork-tender.
3. Sauté the Garlic:
While you’re waiting for the potatoes, melt the butter in a small pan over medium heat. Add your minced garlic and sauté for about 1-2 minutes until it’s fragrant but not browned. Set it aside for later.
4. Mash the Potatoes:
Once the potatoes are done cooking, drain them well and return them to the pot. Mash the potatoes until they are nice and smooth.
5. Mix in your Ingredients:
Add the sautéed garlic with butter, milk (or cream), salt, and pepper into the mashed potatoes. Mix everything together until it’s creamy and smooth. Don’t forget to taste and adjust the seasonings to your liking!
6. Add in the Cheeses:
Now, fold in half of the shredded cheddar cheese, along with the Parmesan cheese and chopped green onions or chives.
7. Transfer to Baking Dish:
Grease a baking dish with a little butter, then transfer the mashed potato mixture to the dish. Spread it out evenly and smooth the top with a spatula.
8. Top with Cheese:
Sprinkle the remaining cheddar cheese evenly over the top of the casserole. This will form a delicious, cheesy crust as it bakes!
9. Add Garnish (Optional):
If you’re feeling fancy, sprinkle some fresh rosemary or thyme leaves on top. This adds a lovely aroma and flavor!
10. Bake the Casserole:
Now it’s time to bake! Place the dish in the preheated oven and let it bake for 20-25 minutes, or until the top is golden brown and bubbly.
11. Rest Before Serving:
Once done, remove the casserole from the oven and let it sit for a few minutes. This helps it firm up a little for easier serving.
12. Serve and Enjoy!
Serve the casserole warm alongside your favorite main dishes like roasted chicken or steak. Enjoy your creamy, garlicky masterpiece!
Can I Use Instant Potatoes Instead of Fresh Potatoes?
Yes, you can use instant potatoes for a quicker option! Just follow the package instructions for rehydration, then mix in the garlic and other ingredients as you would with fresh mashed potatoes.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or in the microwave until warmed through.
Can I Freeze This Casserole?
Absolutely! You can freeze the unbaked casserole for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil. When you’re ready to bake, thaw it in the fridge overnight and then bake as directed.
What Can I Substitute for Cheese?
If you’re looking for a dairy-free option, use a plant-based cheese substitute or nutritional yeast for a cheesy flavor. You can also omit the cheese entirely for a lighter version of the casserole!
