mashed potato bake

Recipe video. This is an outrageously delicious yet highly practical way to make mashed potato ahead of time! A layer of cheese and bacon prevents the creamy mash from drying out as it reheats in the oven, while transforming this humble side into something extra-devilish and decadent. Oh the power of cheese (plus bacon)!Make it fresh, or assemble ahead and reheat when required. Serve in place of plain ole&#39; mash.

Mashed Potato Casserole

1.75kg/ 3.5 lb potatoes ((Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK)(Note 1))

tbsp cooking / kosher salt (, for cooking potatoes

milk ((preferably full fat/whole milk but lite ok))

EXTRA milk (,

/ 5 tbsp unsalted butter

sour cream ((or yogurt), full fat best)

tsp cooking/kosher salt (,

(tightly packed) mozzarella (, freshly shredded (Note 3))

/ 6 oz bacon ((streaky), chopped (Note 4))

onion

Place bacon in a cold non-stick pan over medium heat (no oil). As the pan heats up the bacon fat will melt. Once you see some melted bacon fat, turn the heat up to medium high and stir for 3 minute or until golden.

Drain on paper towels.

Cook bacon:

Potatoes - Peel then cut into 3cm /1&quot; chunks.

Boil - Place in a large pot and cover with water so it’s 10cm / 4” above the potatoes. Add 1 tablespoon salt. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).

Drain well, then return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.

Mash - Add milk (including EXTRA milk if making-ahead), butter, sour cream and 1 tsp salt. Mash until smooth. (Do not use food processor, blender or beater, makes it gluey!)

Mash:

Fridge - Allow to fully cool on the counter then cover tightly with cling wrap and refrigerate.

Dechill - Take out onto counter 2 hours prior to reheating.

Make-ahead directions:

Preheat oven to 200°C / 400°F (180°C fan).

Spread the potato in a 2 litre / 2 quart baking dish (Note 5). Smooth the surface.

Sprinkle - Sprinkle potato with the cheeses, then bacon.

Bake covered - Cover loosely with foil. Bake for 20 minutes covered (if freshly made) or 35 minutes (make-ahead option).

Bake uncovered - Remove foil then bake a further 10 minutes until the cheese is bubbly and golden.

Serve - Sprinkle with green onion then serve! It stays warm for a good 20 minutes thanks to that protective layer of cheese. Oh, the powers of cheese!

Assemble:

This mashed potato bake is perfect to serve on Thanksgiving! These potatoes are filled with brown butter and herbs, baked until fluffy and souffle-like and go with just about anything. Easy and delicious. Plus, you can prep them ahead of time!

Brown Butter and Herb Mashed Potato Bake

unsalted butter

sour cream

⅓ cup chopped fresh chives, (plus more for topping)

kosher salt and pepper

Note: to prep these ahead of time, wash, peel and chop your potatoes. Place them in a large bowl and cover them with cold ice water. Store them in the fridge for 12 to 18 hours before preparing.

Preheat the oven to 400 degrees F.

Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.

Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)

While the potatoes are boiling, brown your butter. Heat the butter in a large skillet over medium-low heat. Since this is a lot of butter, it may take a few minutes. Stir as it bubbles, and after 3 minutes or so you should see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.

Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, almost all over the brown butter (reserve a bit for the top of the potatoes), the chives and at least 1 teaspoon of kosher salt and ½ teaspoon pepper.

Taste and season the potatoes more if needed. You may need another 1 teaspoon of salt! Do not be afraid to add it.

Once the potatoes are lump free, transfer them to a 9x13 inch baking dish. Drizzle the remaining brown butter on top.

Bake for 25 to 30 minutes, until warmed through and a bit crisp on top. Serve! Excellent with or without gravy.

Recipe video above. A magnificant savoury sweet potato casserole made with creamy mashed sweet potato with swirls of browned butter, topped with a crunchy parmesan panko breadcrumb topping sprinkled with sage and crumbled bacon. Unapologetically indulgent!

Savoury Sweet Potato Casserole

1.75kg / 3.5lb sweet potato ((3 large or 6 smaller ones))

(115 grams) sour cream

(50 grams) parmesan (, freshly grated)

garlic (, finely minced)

salt

tsp black pepper

butter

sage leaves ((Note 1))

panko breadcrumbs ((Note 2))

(50 grams) parmesan (, finely grated)

salt and pepper

bacon (, streaky, cooked until golden then finely chopped)

Preheat oven to 180°C/350°F.

Place potatoes on a foil lined tray. Bake for 1 hour 15 minutes (small) to 1 hour 40 minutes (large) until knife can be easily inserted into the centre.

Cool potatoes until they can be handled (but still piping hot inside!) or use tea towel to handle.

Bake &amp; mash:

Meanwhile, place butter in a large silver saucepan over medium heat.

Once melted and starts to foam, add sage leaves. Cook 1 minute or until golden brown, then fish through the foam to find the leaves and drain on paper towels (will crisp when cool).

Continue to leave butter on stove until foam dies down and you see black bits on the bottom of the pan (it will smell nutty).

Strain through paper towel lined sieve - should have 180ml or so.

Browned Butter &amp; crispy sage:

Crumble sage leaves in your hand (chop if not fully crisp) and place in bowl.

Add 1/4 cup Browned Butter, panko, parmesan, garlic, salt and pepper, mix.

Topping:

Cut slits down the middle of the potatoes then scoop flesh out into a bowl.

Add 1/4 cup Browned Butter (below), sour cream, parmesan, salt and pepper. Mash or use electric beater to mash until smooth (if using food processor, be careful not to overdo as it will make potato gluey).

Place half the potato in a baking dish (2 litre / 2 quarts). Make swirls across surface with spoon (as catchment for butter!), then drizzle over 1/4 cup Browned Butter. Cover the butter pools with remaining potato - the less you disturb the butter, the better!

Sprinkle over Topping. Bake 25 minutes until top is golden brown and edges are bubbling.

Sprinkle with crumbled bacon, then bake a further 5 minutes. If you&#x27;ve got any leftover butter, drizzle it on then serve!

Assemble &amp; bake:

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