This Italian Baked Mashed Potato casserole blends fluffy mashed potatoes with mozzarella, Pecorino Romano, fresh parsley, and eggs to create a comforting, savory side that pairs beautifully with turkey, ham, roast beef, or any favorite main.
I remember my mother and grandmother making a version of this for holiday leftovers — along with potato croquettes — usually a day or two after Thanksgiving. I use fresh mashed potatoes here, but leftover mashed potatoes work perfectly if you want to follow that same tradition.
Recipe Ingredients
- Potatoes. Russets are ideal for a fluffy texture, though Yukon Golds are a fine alternative.
- Cheese. A blend of shredded block mozzarella and grated Pecorino Romano gives this casserole its Italian character. If you prefer, Parmigiano Reggiano can replace the Pecorino.
- Eggs. Two eggs help bind the mashed potatoes into a sliceable, hearty casserole.
How to make it
Below are straightforward steps to assemble and bake the casserole.
- Peel and quarter 3½ pounds (about 1.6 kg) of potatoes. Place them in a large pot, cover with cold water by 2 inches, and add 1½ tablespoons salt. Bring to a boil, then reduce to a moderate boil, cover slightly ajar, and cook until fork-tender, about 20–25 minutes. Drain in a colander.
- While the potatoes drain, warm 1 stick (113 g) unsalted butter with 1½ cups (360 g) whole milk in a saucepan over low heat. Preheat the oven to 375°F (190°C) and position the rack in the middle.
- While still warm, rice the potatoes back into the dry pot used for boiling. The residual heat helps evaporate excess moisture.
- Add the warm milk-and-butter mixture, 3/4 cup of shredded mozzarella, 3/4 cup of grated Pecorino Romano, and 1/2 cup minced flat-leaf Italian parsley. Stir gently to combine.
- Season to taste with salt and pepper. When the seasoning is right, fold in two large eggs to bind the mixture.
- Butter a 9×13-inch baking dish, transfer the potato mixture in, and sprinkle the remaining cheeses evenly over the top.
- Bake for 20–30 minutes or until the top is golden and the casserole is heated through. Let rest a few minutes before serving. Enjoy!
Top tips
- Use the original pot. Ricing the potatoes back into the still-warm pot helps dry them slightly, giving a better texture for the casserole.
- Flavor additions. Roasted or minced garlic folded into the butter-and-milk mixture adds depth and pairs well with the cheeses.
- Leftovers. Leftover mashed potatoes are ideal for this recipe — a practical, tasty way to repurpose extras.
More amazing sides
If you enjoy this dish, try other savory side recipes that complement it well.
If you enjoyed this Italian Baked Mashed Potatoes recipe, please leave a rating and comment to let us know how it turned out.
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Italian Baked Mashed Potatoes
Equipment
- Potato ricer (recommended)
Ingredients
- 3½ pounds (1.6 kg) russet potatoes, peeled and quartered
- 1½ tablespoons (30 g) salt for boiling
- 1 stick (113 g) unsalted butter
- 1½ cups (360 g) whole milk
- 1 cup (90 g) grated Pecorino Romano, divided
- 1 cup (113 g) shredded block mozzarella, divided
- 1/2 cup minced flat-leaf Italian parsley
- Salt and pepper to taste
- 2 large eggs
Instructions
- Place potatoes and salt in a large pot, cover with cold water by 2 inches, and bring to a boil. Reduce to a moderate boil, cover slightly ajar, and cook until fork-tender (about 20–25 minutes). Drain.
- While draining, heat butter and milk over low heat. Preheat oven to 375°F (190°C) and set rack to the middle position.
- Rice the still-warm potatoes back into the dry pot used for boiling. Add the warm milk-and-butter mixture, 3/4 cup of both cheeses, and the parsley. Stir gently to combine.
- Season with salt and pepper to taste. Mix in the two eggs, transfer to a buttered 9×13-inch baking dish, top with remaining cheese, and bake 20–30 minutes until golden. Serve warm.
Notes
- Starchy potatoes like Russets give the fluffiest result; Yukon Golds are also suitable.
- Ricing the potatoes into the still-hot pot helps remove excess moisture for a better texture.
- Add a few cloves of minced or roasted garlic to the milk-and-butter mixture for more flavor.
- Leftovers keep for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Carbohydrates: 6.7 g |
Protein: 8.2 g |
Fat: 13.7 g
Nutrition information is an approximation.