Gluten Free Mashed Potato Casserole Recipe
For all you mashed potato purists out there, don’t turn your nose up at this recipe before trying it. Aside from being utterly fantastic, it can be prepared ahead up to 2 days, then baked before serving, making it perfect for entertaining.
This mashed potato recipe is utterly fantastic and can be prepared ahead up to 2 days, then baked before serving. It's perfect for entertaining.
- 2 tablespoons plus 1 teaspoon kosher or fine sea salt divided
- 6 pounds Yukon Gold potatoes peeled and cut into chunks
- 14 tablespoons unsalted butter divided, plus more for the pan
- 1½ cups sour cream or dairy-free substitute
- 2 large eggs lightly beaten
- 1 teaspoon freshly ground black pepper
- 6 tablespoons finely chopped chives
- ⅔ cup gluten-free panko bread crumbs*
- ⅔ cup Parmesan cheese or dairy-free substitute*
Combine 4 quarts water, 2 tablespoons salt, and the potatoes in a large pot. Bring to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain the potatoes, add back to the hot pot, and cook, stirring, until the potatoes stop steaming.
Preheat the oven to 400°F. Grease a Dutch oven or 9x12-inch baking dish with butter.
Mash the potatoes with 10 tablespoons butter, sour cream, eggs, 1 teaspoon salt, and pepper. Stir in the chives. Spread the potatoes in the prepared Dutch oven. Can be made ahead and refrigerated, covered, up to this point. When ready to bake, let sit at room temperature while the oven preheats.
Melt 4 tablespoons butter and combine with the bread crumbs and cheese. Sprinkle the mixture over the top and bake for 30-40 minutes or until golden brown.
*For even more potato flavor, substitute the bread crumbs and Parmesan for 1¼ cups of crushed sour cream and chive potato chips.
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