Mashed Potato Casserole

All the advance prep for Thanksgiving really paid off, and our guests enjoyed everything from appetizer to desserts, followed by hours of laughter playing Cards Against Humanity (should be X-rated…not for the easily embarrassed).

The new mashed potato dish on the menu from NY Times cooking site was a well-calculated risk – everyone went nuts over it.  I adapted the recipe to use unpeeled red-skin potatoes instead of the recommended Yukon Gold, and lowered the baking temperature to keep the crumb topping from burning.  Besides kicking up your mashed potatoes to a higher level, this dish stands out for its make-ahead value.  Can be prepped three days in advance and baked while your turkey rests, provided you take it out of the fridge a couple of hours beforehand.  My only snapshot of the dish shown below was from our dinner table:

MASHED RED-SKIN POTATO CASSEROLE

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INGREDIENTS:

2 sticks unsalted butter (16 tbsp)

5 lbs red-skin potatoes, unpeeled, cut into chunks about 1″

2 tbsp + 1 tsp kosher salt

1-1/4 cups Daisy Light sour cream

1 tsp freshly ground black pepper

2/3 cup Panko

2/3 cup grated Pecorino Romano

1/3 cup finely shopped scallions

PREPARATION:

Lightly butter a 9 x 13″ baking pan (used my new Emile Henry baker – such easy cleanup, and it held the heat for serving)

In a very large pot bring the potatoes to boil in 4 quarts water salted with 2 tbsp of the kosher salt, and boil until fork-tender, 12-15 minutes.  Then drain and return to the pot to mash with 1-1/2 sticks butter, all the sour cream, 1 tsp salt and the pepper.  Then mash in the scallions and spread the potatoes evenly in your prepared pan.

For topping, pulse the Panko, grated cheese and remaining 4 tbsp butter in a food processor to form coarse crumbs.

At this point you can wrap and refrigerate the potatoes in their baking dish and the topping in a ziploc bag or bowl for up to 3 days.  On day of serving, let potatoes  come to room temperature, sprinkle the topping all over and bake at 350 for about 35 minutes, until the topping is  golden brown and crisp.

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