Mashed-Potato Casserole
Prep Time:
20 mins
Total Time:
43 mins
Servings:
8 to 10 servings
Ingredients
-
1 (5-pound) bag Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
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3/4 to 1 cup buttermilk
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5 tablespoons unsalted butter, at room temperature
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1 tablespoon salt, divided
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1 tablespoon ground black pepper, divided
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2 tablespoons unsalted butter, melted
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2 cups crushed cornflakes cereal
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1/4 cup mozzarella and Asiago cheese blend with roasted garlic
Directions
1.
Preheat oven to 350 degrees. Lightly grease an 8-x-8-inch baking dish; set aside.
2.
In a large Dutch oven, place potatoes with enough water to cover. Bring to a boil over high heat, then reduce heat to medium and simmer until tender. Drain potatoes.
3.
In a large bowl, combine potatoes, buttermilk, 5 tablespoons butter, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Beat at low speed with a hand mixer until mixture is creamy and no lumps remain.
4.
In a medium bowl, combine cereal, melted butter, remaining 1 1/2 teaspoons salt, remaining 1 1/2 teaspoons pepper, and cheese blend, tossing to combine. Top potatoes evenly with cereal mixture.
5.
Bake for 8 minutes, or until topping is lightly browned and potatoes are warm.
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