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Make-ahead Mashed Potato Casserole | RecipeTin Eats


Mashed Potato Casserole is an outrageously scrumptious but extremely sensible technique to make mashed potato forward of time! A layer of cheese and bacon prevents the mash from drying out because it reheats within the oven, whereas reworking this humble facet into one thing extra-devilish and decadent. Oh the facility of cheese (plus bacon)!

Make it contemporary, or assemble forward and reheat when required. Serve rather than plain ole’ mash.

Make-ahead mashed potato

With the vacations quick approaching, I believed it might be well timed to share my favorite technique to make mashed potato forward of time.

The factor with make-ahead mash is that you simply can not merely reheat it within the microwave or oven. You may suppose a splash of milk and good stir is all it takes to revive it. However I can inform you that’s the trail to a mouthful of gluey horridness.

Whereas there are nifty methods to reheat chilly mashed potato efficiently*, an enormous dish of creamy Mashed Potato Casserole takes the prize for essentially the most foolproof-yet-show-stopping manner I do know! It additionally wins the prize for the bottom effort on the day-of since you actually simply pop the pre-assembled dish into the oven. It’s a win-win, 10/10 – nothing might be extra becoming in your vacation feast menu!!

* How I reheat plain mashed potato: Chilly mash in scorching cream (recipe right here, however word it’s extra work on the day) or in heavy obligation piping baggage submerged in boiling water, a trick caterers use (see my demo right here on Instagram).

Close up of Mashed Potato Casserole

Is there such a factor as an excessive amount of bacon??

Confession: I believe I used to be a bit of heavy-handed with the bacon within the photographs whereas being a tad quick on the stuff for the recipe video!! So the recipe card as written is a cheerful medium. 😊

However truly, trying on the picture beneath, it does look fairly engaging with virtually full bacon protection on the floor. And … is there even such a factor as an excessive amount of bacon?? (Yeah nah)

Freshly made Mashed Potato Casserole

What you want for Mashed Potato Casserole

Right here’s what you must make Mashed Potato Casserole:

Ingredients in Mashed Potato Casserole
  • Potato – Floury and all-rounder potatoes work greatest to attain a fluffy but creamy mash with out fussing with potato ricers and different devices.
    – Australia: a budget dirt-brushed potatoes bought in every single place (known as Sebago) are ultimate
    – US: Russet
    – UK: Maris Piper

  • Milk – Our liquid to loosen the potato as much as kind mash. If making forward, we add additional (see How To Make part for extra).

  • Bitter cream – I choose utilizing bitter cream reasonably than cream in mashed potato casserole as a result of the slight tang makes a pleasant counterpoint to all the opposite richness happening right here (butter, cheese, bacon). It doesn’t make it bitter within the least. It kind of provides creaminess into the mash with out including cloying richness. Does that is sensible??

  • Butter – Mash with out butter isn’t mash. #strongopinions!

  • Cheese – I take advantage of a mix: Mozzarella for glorious melty-cheesy-stretchines. Then Purple Leicester for flavour (it’s savoury and a bit sharp, like aged cheddar), and so as to add a stunning orange hue to the mash floor. When you’re within the States, your orange cheddar is right right here.

    In any other case, use any melting cheese you want (colby and Monterey Jack are different private favourites). When you decide to make use of mozzarella as your fundamental cheese, add a handful of parmesan for flavour as a result of mozzarella alone is definitely fairly bland and lacks saltiness.
    Shred your personal – One among my 5 non-negotiable guidelines said loudly on the primary web page of my cookbook is, “All the time shred your personal cheese”! Retailer-bought pre-shredded cheese is coated in anti-caking brokers which forestall it from melting in addition to freshly-grated. I take advantage of a regular field grater for the work.
    Pack your cups of cheese – For consistency I choose weight over quantity to measure cheese. So I’ll weigh a hunk of cheese earlier than grating it. However if you’re utilizing cup measures, you’ll want to pack your cups tightly when measuring the shredded cheese in any other case you can be quick. No person needs to be quick on cheese, ever!

  • Bacon – For sprinkling over the casserole floor. Be aware: I at all times use streaky bacon. As a result of fats = flavour! Additionally, fatty bacon crisps up and hues higher, with out drying out.

  • Inexperienced onion – For a contact of oniony freshness and color.


How you can make Mashed Potato Casserole

No rocket science right here. We make mash, unfold it right into a casserole dish, prime with cheese, bacon after which cease right here if making forward. Lastly, on the day of your do, bake it!

How to make Mashed Potato Casserole
  1. Lower potatoes – Peel and minimize the potatoes into even sized items.

  2. Boil till comfortable – Place the potatoes in chilly salted water, then deliver it as much as a boil and cook dinner till comfortable. They need to crumble while you jab it with a fork. It will take 12 to fifteen minutes relying on how robust your range is and the effectivity of your pot.

  3. Mash – Drain the potatoes properly in a colander and pour them again into the empty pot. Mash with the butter, milk, bitter cream and salt.

    MAKE-AHEAD ADJUSTMENT – If you’re making this dish with the intention of serving it the following day, then add an additional 2/3 cup milk. The mash will appear too unfastened, however that is intentional. It’s to think about the truth that mashed potato companies up when refrigerated in a single day. So as soon as reheated, it has the identical consistency as when it’s freshly made!

    Potato masher – I like to make use of a potato masher that is sort of a spherical disc with holes in it, as pictured above. It’s the quickest and handiest instrument for a {smooth} mash with out utilizing a potato ricer (which I reserve only for Paris Mash, when in search of that next-level-luxe, ultra-smooth, 3-Michelin-restaurant consequence!).

  4. Unfold in a casserole dish.

How to make Mashed Potato Casserole
  1. High with the cheeses and bacon. (Sure you eagle-eyed spotters, I used to be quick on bacon for these photographs 😂)
    For make forward – At this stage, the assembled dish may be popped within the fridge for as much as 3 days. Simply take it out of the fridge 2 hours forward so it has time to de-chill. It will make it reheat sooner and extra evenly within the oven.

  2. Cowl with foil then bake for 20 minutes at 200°C / 400°F (180°C fan), if freshly made. Add an additional quarter-hour in the event you’re reheating a make-ahead casserole you ready the day earlier than.

  3. Uncover – Take away from the oven and bake for an extra 10 minutes till bubbly and golden.

  4. Voila, able to serve! Crack by way of that molten cheese floor and marvel at how creamy the mash beneath is!

Big pan of Mashed Potato Casserole
Bowl of Mashed Potato Casserole

How you can serve Mashed Potato Casserole

It is a dish designed to be a facet. (I do know we will all image it moonlighting as a standalone dish after an enormous evening on the turps or a stunning day at work, however it’s meant to take the place of conventional plain mashed potato, I swear.) As a result of truly, although this has cheese and bacon on it, beneath is all creamy plain mashed potato.

So place it on the desk or on the buffet alongside the mains and let all people dig in and assist themselves! Attempt to get in first although. As a result of you realize full properly the primary in line are going to take greater than their justifiable share of that cheese bacon topping – and we all know full properly we additionally can not blame them….. – Nagi x


Watch the way to make it

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Scooping up Mashed Potato Casserole

Mashed Potato Casserole

Servings10 – 12

Faucet or hover to scale

Recipe video. That is an outrageously scrumptious but extremely sensible technique to make mashed potato forward of time! A layer of cheese and bacon prevents the mash from drying out because it reheats within the oven, whereas reworking this humble facet into one thing extra-devilish and decadent. Oh the facility of cheese (plus bacon)!Make it contemporary, or assemble forward and reheat when required. Serve rather than plain ole’ mash.

Components

  • 1.75kg/ 3.5 lb potatoes (Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)(Be aware 1)
  • 1 tbsp cooking / kosher salt , for cooking potatoes
  • 2/3 cup milk (ideally full fats/complete milk however lite okay)
  • 2/3 cup EXTRA milk , for make-ahead choice solely (Be aware 2)
  • 75g / 5 tbsp unsalted butter , minimize into 1cm / 1/2″ cubes
  • 1/2 cup bitter cream (or yogurt), full fats greatest
  • 1 1/2 cups (tightly packed) mozzarella , freshly shredded (Be aware 3)
  • 1 cup (tightly packed) Purple Leicester, cheddar or different flavoured cheese(Be aware 3)
  • 1 tsp cooking/kosher salt , or to style
  • 200g / 6 oz bacon (streaky), chopped (Be aware 4)
  • 1/4 cup inexperienced onion , finely sliced

Directions

Prepare dinner bacon:

  • Place bacon in a chilly non-stick pan over medium warmth (no oil). Because the pan heats up the bacon fats will soften. When you see some melted bacon fats, flip the warmth as much as medium excessive and stir for 3 minute or till golden.

  • Drain on paper towels.

Mash:

  • Potatoes – Peel then minimize into 3cm /1″ chunks.

  • Boil – Place in a big pot and canopy with water so it’s 10cm / 4” above the potatoes. Add 1 tablespoon salt. Convey to a boil over excessive warmth then cut back warmth so it’s simmering quickly. Prepare dinner quarter-hour or till potatoes are very comfortable (jab with fork to check, they need to crumble).

  • Drain properly, then return into pot. Go away for 1 minute, shaking pot every so often, to encourage evaporation of water.

  • Mash – Add milk (together with EXTRA milk if making-ahead), butter, bitter cream and 1 tsp salt. Mash till {smooth}. (Don’t use meals processor, blender or beater, makes it gluey!)

Assemble:

  • Unfold the potato in a 2 litre / 2 quart baking dish (Be aware 5). Easy the floor.

  • Sprinkle – Sprinkle potato with the cheeses, then bacon.

  • Bake lined – Cowl loosely with foil. Bake 20 minutes lined (if freshly made) or 35 minutes (make-ahead choice).

  • Bake uncovered – Take away foil then bake an extra 10 minutes till the cheese is bubbly and golden.

  • Serve – Sprinkle with inexperienced onion then serve! It stays heat for an excellent 20 minutes because of that protecting layer of cheese. Oh, the powers of cheese!

Recipe Notes:

1. Potatoes – Any starchy or all-rounder potatoes appropriate for making mash will work nice.
2. Further milk for make-ahead choice makes the mash looser to think about that mash companies up when refrigerated. That is the quantity required in order that the reheated dish finally ends up with the identical consistency as when it was freshly made!
3. Cheeses – Mozzarella for glorious melting qualities, plus Purple Leicester or US cheddar for color and flavour (sub with different cheese of alternative like colby, gruyere, Swiss, tasty).
SHRED YOUR OWN for one of the best consequence! Retailer-bought pre-shredded is coated with anti-caking brokers so it doesn’t soften as properly.
PACK your cups tightly when measuring shredded cheese, else you’ll be quick. And no one needs to be quick on cheese, ever!
4. Bacon – It’s essential to use streaky/fatty bacon to make use of this no-oil methodology of cooking bacon. When you use lean bacon, you will have to preheat oil. I do know which choice I choose! 🙂
5. Dish – A 2 litre / 2 quart baking dish is the perfect dimension, it is going to be crammed to the brim. A 23 x 33cm / 9 x 13″ dish (3L/3 qt) works high quality too – will likely be crammed about 2/3 of the way in which up.
6. Make-head – Retains for 3 days within the fridge, raw, totally assembled aside from the inexperienced onion. Make sure to take it out of the fridge 2 hours previous to reheating to take the nippiness out of the it so it reheats extra evenly.
Freezing – A former workforce member reported glorious outcomes freezing the assembled dish, thawing then reheating. However I by no means tried it myself – I’ll come again and replace if (no, when!) I do.
Leftovers will hold for 3 days, however the mash gained’t be as creamy. Think about using it to make mashed potato muffins as an alternative!
7. Diet per serving assuming 12 servings, as half of a bigger banquet.

Diet Info:

Energy: 333cal (17%)Carbohydrates: 26g (9%)Protein: 11g (22%)Fats: 21g (32%)Saturated Fats: 11g (69%)Polyunsaturated Fats: 2gMonounsaturated Fats: 6gTrans Fats: 0.2gLdl cholesterol: 54mg (18%)Sodium: 1057mg (46%)Potassium: 668mg (19%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 478IU (10%)Vitamin C: 27mg (33%)Calcium: 200mg (20%)Iron: 1mg (6%)

Lifetime of Dozer

Individuals have been questioning how Jeff is, our pleasant native who lives at my native canine park (Bayview, in Sydney’s northern seashores), an official RecipeTin style tester. He’s doing properly! That is how I begin each weekend – espresso for Jeff, a ham and cheese croissant for his canine Cubby (typically Jeff will get a chew) and Dozer, ready for scraps – till he provides up and gallops all the way down to the seaside to affix his mates within the water!

Photograph captured by Kevin of Unleashed Northern Seashores, an area photographer. Great present concept: voucher for a non-public pooch picture shoot!



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