Mashed Potato and Sweet Potato Casserole
Elevate your holiday table or weeknight dinner with this indulgent Mashed Potato and Sweet Potato Casserole, a luscious blend of creamy russet and sweet potatoes topped with a crispy breadcrumb and Parmesan crust, and finished with a melty layer of cheddar cheese. This cozy side dish harmonizes the earthy sweetness of sweet potatoes with the buttery richness of russets, enhanced by a hint of garlic and black pepper. The golden breadcrumb topping, infused with fresh parsley and olive oil, adds irresistible texture and flavor, making every bite truly memorable. Quick to prep and baked to perfection, this casserole is a crowd-pleasing masterpiece perfect for gatherings or special occasions.
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 3 large Sweet potatoes
- 6 tablespoons Butter
- 0.5 cups Heavy cream
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup Breadcrumbs
- 0.5 cups Parmesan cheese
- 1 cup Cheddar cheese
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
Instructions
Peel and chop the russet potatoes and sweet potatoes into roughly 1-inch cubes.
Place the potatoes and sweet potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
Drain the potatoes in a colander and return them to the pot. Add 4 tablespoons of butter, heavy cream, salt, black pepper, and garlic powder.
Using a potato masher or an electric hand mixer, mash the potatoes until smooth and well combined. Adjust seasoning to taste if necessary.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with 1 tablespoon of butter.
Spread the mashed potato and sweet potato mixture evenly into the casserole dish, smoothing the top with a spatula.
In a small mixing bowl, combine breadcrumbs, Parmesan cheese, olive oil, and chopped fresh parsley. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the potato layer in the casserole dish.
Follow with an even layer of shredded cheddar cheese on top of the breadcrumbs for an additional cheesy topping.
Place the casserole dish on the center rack of the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.
Let the casserole cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 596 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
