Photo: Roberto Caruso
Not much beats mashed potatoes—except a cheesy mashed potato casserole studded with golden breadcrumbs.
1 kg Yukon Gold potatoes, peeled and cut into 1-in cubes
1/2 250-g pkg cream cheese, at room temperature
1/2 cup milk
1/4 cup melted butter, divided
1/2 tsp salt
1/4 cup 35% cream
3 slices white sandwich bread
Preheat oven to 425F.
Boil potatoes in a large pot of water until tender, about 15 min. Drain well.
Whisk cream cheese with milk, 2 tbsp butter and salt in a large bowl until com-bined. Whisk in cream. Season with fresh pepper. Working in batches, push potatoes through a ricer into same bowl. Whisk until combined. Scrape into an 8 x 8-in. baking dish, smoothing top.
Whirl bread in a food pro-cessor until fine crumbs form. Pulse in remaining butter. Sprinkle crumbs evenly over potatoes.
Bake in centre of oven until top is golden and potatoes are warmed through, 10 min.
Calories 254, Protein 4g, Carbohydrates 28g, Fat 15g, Fibre 2g, Sodium 314mg.
Assemble mashed potatoes and bread crumbs in a baking dish the day before, then cover with plastic wrap and refrigerate overnight. Bake, uncovered, at 425F for 10 min. Cover with foil, then bake until warmed through, about 20 more min.
Originally published in the Today’s Parent December 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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