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Baked Smashed Potato Casserole
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- SERVES
- 6
- PREP
- 10 Min
- COOK TIME
- 50 Min
When company is coming for the winter holidays, we like to go all out. Our Baked Smashed Potato Casserole is a super change of pace from traditional mashed potatoes. Made with red potatoes and topped with a flavorful cheesy crust, this will add excitement to Thanksgiving or Christmas entertaining.
What You'll Need:
- 6 red potatoes, cut into quarters
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup finely chopped red bell pepper
- 3 tablespoons butter
- 1/4 cup half and half
- Salt and pepper to taste
- 3 tablespoons grated Asiago cheese
- Paprika for garnish
What To Do:
- In a large pot of boiling salted water, cook potatoes until tender, about 15 minutes. Drain and return to pot.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion, celery, and red pepper until tender; set aside.
- Add butter and half and half to the potatoes; mash together. Add sautéed vegetables, then season mixture with salt and pepper to taste.
- Preheat oven to 450 degrees F. Spread remaining tablespoon of olive oil in an 8-inch square casserole dish. Spoon mashed potatoes into the dish and sprinkle with Asiago cheese and paprika. Bake 20 minutes or until golden brown.
Notes
- Did you know that Idaho grows over 25 varieties of potatoes, including the red-skinned type used in this recipe? Click here for more great recipes using Idaho® potatoes!
This recipe is courtesy of the Idaho Potato Commission.
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