Equipment
Ingredients
Potatoes and Aromatics
- 1200 g russet potatoes, peeled and cubed
- 6 garlic, peeled whole
- 15 g salt
Dairy Enrichment
- 240 ml heavy cream
- 115 g unsalted butter, cubed
- 115 g cream cheese, softened
- 150 g parmesan cheese, freshly grated, divided into 100g and 50g portions
Seasoning and Garnish
- 2 g black pepper, freshly cracked
- kosher salt
- 10 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 452 kcal
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 32 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 1157 mg
- Saturated Fat
- 20 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 92 mg
- Potassium
- 710 mg
- Calcium
- 285 mg
- Iron
- 1.6 mg
- Magnesium
- 48 mg
- Phosphorus
- 253 mg
- Zinc
- 1.1 mg
- Vitamin A
- 313 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.20 mg
- Niacin
- 1.7 mg
- Folate
- 25 mcg
- Water
- 152 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200 C (400 F). Lightly grease the baking dish with a small amount of butter.
Place the peeled potatoes, whole peeled garlic cloves, and 15g of salt into the large pot. Cover with cold water by 2 centimeters, bring to a boil, and cook until the potatoes are completely tender.
While the potatoes are boiling, combine the heavy cream and butter in the small saucepan over medium-low heat until the butter melts and the mixture is warm but not boiling.
Drain the potatoes and garlic thoroughly in the colander, allowing them to steam in the colander for 2 minutes to evaporate excess surface moisture.
Pass the hot potatoes and garlic through the potato ricer directly back into the empty large pot.
Gently fold the warmed cream mixture, softened cream cheese, 100 grams of the Parmesan cheese, and black pepper into the potatoes using a wooden spoon until just combined. Taste the mixture and add kosher salt if necessary.
Transfer the mashed potato mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 50 grams of Parmesan cheese evenly over the top.
Bake in the preheated oven for 25 to 30 minutes until the cheese is melted, bubbling, and forms a golden-brown crust.
Remove the baking dish from the oven. Garnish with chopped fresh chives and let the dish rest for 5 minutes before serving.
Chef's Notes
- Using a potato ricer instead of a traditional masher guarantees the silkiest texture without activating excess starches, which is the primary cause of gummy potatoes.
- Boiling the garlic cloves directly with the potatoes mellows their harsh raw bite while infusing the dish with a sweet, deeply roasted garlic flavor from the inside out.
- To make this ahead for holidays or gatherings, assemble the entire dish in the baking pan, cover tightly, and refrigerate up to 2 days before baking. Add 10 to 15 minutes to the covered baking time if cooking straight from the refrigerator.
- Always heat your butter and cream before mixing them into the potatoes. Cold liquids drop the temperature of the starches rapidly, causing them to seize and become heavy.
Storage
Refrigerator: 4 days — Store tightly covered with foil or in an airtight container.
Freezer: 1 month — Freeze unbaked or baked. Thaw overnight in the refrigerator before baking.
Reheating: Cover with aluminum foil and bake at 175 C (350 F) for 20 minutes, then uncover for 5 to 10 minutes until heated through and crisp on top.
Troubleshooting
Mashed potatoes are gummy or gluey
Cause: Over-working the starches by vigorous stirring or using a food processor
Fix: Cannot be fully reversed. Baking it as a casserole helps mask the texture slightly.
Prevention: Use a potato ricer or hand masher and gently fold in the liquids until just combined
Dish is dry after baking
Cause: Potatoes absorbed too much liquid or bake time was too long
Fix: Poke small holes in the crust and pour 2-3 tablespoons of warm cream over the top, letting it soak in before serving
Prevention: Do not skip warming the cream and butter, and ensure potatoes are well-drained before mashing
Cultural Context
Mashed potatoes are a quintessential comfort food deeply rooted in Northern European and American culinary traditions. Baking them as a casserole with cheese incorporates elements of a traditional gratin, transforming a humble everyday side dish into an elegant centerpiece for autumn and holiday feasts. The generous addition of Parmesan brings a distinct savory umami that bridges American homestyle cooking with Italian flavor profiles.
