Ingredients with Measurements:
- 6 large potatoes, peeled and chopped
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Potato masher or electric mixer
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, boil the chopped potatoes until they are tender, about 15-20 minutes.
3. Drain the potatoes and mash them with a potato masher or electric mixer.
4. Add the milk, butter, sour cream, garlic powder, onion powder, salt, and black pepper to the mashed potatoes. Mix until well combined.
5. Stir in the shredded cheddar cheese and chopped parsley.
6. Transfer the mashed potato mixture to a 9x13 inch baking dish and smooth out the top.
7. Bake the mashed potato casserole for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
8. Let the casserole cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 280
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
Sodium: 430mg
Carbohydrates: 28g
Fiber: 3g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar cheese.
- If you don't have fresh parsley, you can use dried parsley instead.
- You can use olive oil or vegetable oil instead of butter.
Variations:
- Add cooked bacon or ham to the mashed potato mixture for a meaty version.
- Top the mashed potato casserole with breadcrumbs or crushed potato chips for a crunchy topping.
- Mix in some chopped green onions or chives for extra flavor.
Tips and tricks:
- Make sure to mash the potatoes well so that the casserole is smooth and creamy.
- You can make the mashed potato casserole ahead of time and refrigerate it until you're ready to bake it.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the mashed potato casserole, cover it with foil and bake it in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the mashed potato casserole in individual ramekins for a cute presentation.
Garnishes:
Garnish the mashed potato casserole with extra shredded cheese and chopped parsley.
Pairings:
The mashed potato casserole pairs well with roasted chicken, steak, or pork chops.
Suggested side dishes:
Serve the mashed potato casserole with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the mashed potato casserole is too dry, add a little more milk or sour cream to the mixture.
- If the casserole is too wet, bake it for a few extra minutes to evaporate some of the liquid.
Food safety advice:
Make sure to cook the potatoes until they are tender and fully cooked to avoid any foodborne illnesses.
Food history:
Mashed potatoes have been a popular comfort food for centuries, with the first recorded recipe dating back to the 18th century.
Flavor profiles:
The mashed potato casserole is creamy, cheesy, and savory with hints of garlic and onion.
Serving suggestions:
Serve the mashed potato casserole as a side dish for a cozy family dinner or a holiday feast.
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