Baked Mashed Potato Casserole
Serves 4 to 6
Time 45 min
Sautéed vegetables enhance your choice of Russet or red potatoes in this casserole. Quickly prepare and pop in the oven to finish while getting the rest of your meal ready.
Special Diets:
Ingredients
- 4 medium Russet or red potatoes, cut into quarters
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, chopped
- 1 large celery stalk, chopped
- 1/2 cup chopped red pepper
- 1/4 cup unsalted butter
- 1/2 cup 2% milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated aged Gouda
- 3 tablespoons finely chopped chives
Method
Preheat oven to 450°F. Cook potatoes in boiling salted water until tender, about 15 minutes.
Heat 1 tablespoon oil over medium heat in a skillet. Sauté the onions, celery and red pepper for 7 minutes, or until tender, stirring often. Set aside.
When the potatoes are done, drain them well and return to the cooking pot.
Add butter and milk and mash together well, then add the sautéed vegetables. Season the mixture to taste with salt and pepper.
Spread the remaining tablespoon of olive oil in a 9-inch square casserole dish. Spoon mashed potatoes into the dish and sprinkle with cheese.
Bake for 20 minutes or until golden brown, garnishing with chives before serving.
Nutritional Info:
Per serving: 200 calories (80 from fat), 9g total fat, 3.5g saturated fat, 10mg cholesterol, 230mg sodium, 26g carbohydrates (2g dietary fiber, 3g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 medium Russet or red potatoes, cut into quarters
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, chopped
- 1 large celery stalk, chopped
- 1/2 cup chopped red pepper
- 1/4 cup unsalted butter
- 1/2 cup 2% milk
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated aged Gouda
- 3 tablespoons finely chopped chives