Baked Mashed Potatoes

This comforting baked potato dish blends creamy mashed potatoes with melted cheeses, herbs, and egg to create a rich, satisfying casserole. It’s an ideal side dish to serve with roasted meats, chicken, or any favorite main course.

Ingredients You’ll Need

Potatoes
Russet potatoes work best for a fluffy texture, though Yukon Golds are also a great alternative depending on your preference.

Cheese
A mix of shredded mozzarella and Pecorino Romano gives this dish its signature Italian flavor. Use a block of mozzarella (not the fresh variety) for the best melt. Parmesan can be substituted for Pecorino if needed.

Eggs
Two eggs are added at the end to help hold the casserole together and create a firm, sliceable texture after baking.

Step-by-Step Instructions

1. Prepare and Cook the Potatoes

Peel and cut about 3 1/2 pounds of potatoes into quarters. Finely chop 1/2 cup of flat-leaf parsley, grate 1 cup of Pecorino Romano, and shred 1 cup of mozzarella.

Place the potatoes in a large pot, covering them with about 2 inches of water. Add 1 1/2 tablespoons of salt. Bring to a boil, then reduce to a steady simmer. Cook partially covered until the potatoes are tender when pierced with a fork, about 20–25 minutes. Drain well.

2. Warm the Dairy Mixture

While the potatoes are draining, gently heat 1 stick of butter with 1 1/2 cups of whole milk in a small saucepan over low heat. Stir occasionally until the butter melts completely.

Preheat your oven to 375°F (190°C) and position a rack in the center.

3. Rice the Potatoes

While still warm, pass the potatoes through a ricer or mash them thoroughly back into the same pot used for boiling. The residual heat helps remove extra moisture for a fluffier result.

4. Mix in Flavorings

Pour the warm butter and milk mixture into the riced potatoes. Add 3/4 cup of mozzarella, 3/4 cup of Pecorino, and chopped parsley. Stir gently until everything is evenly combined.

Season with salt and black pepper to taste.

5. Add the Eggs

Once the mixture is well seasoned, gently fold in the two eggs until fully incorporated.

6. Bake the Casserole

Transfer the potato mixture into a buttered 9×13-inch baking dish. Sprinkle the remaining cheese evenly over the top.

Bake for 20–30 minutes, or until the surface is golden and slightly crisp.

Serve warm and enjoy.

Helpful Tips

Reuse the cooking pot
Using the same pot for ricing the potatoes helps retain heat, which naturally dries the mixture for a lighter texture.

Flavor upgrades
Roasted garlic adds a deep, savory note and works beautifully in this dish. You can also sauté fresh garlic in the butter and milk mixture for extra aroma.

Using leftovers
This recipe is perfect for repurposing leftover mashed potatoes. It reflects classic Italian-American home cooking traditions that focus on minimizing waste while maximizing flavor.

This baked mashed potato casserole is creamy, cheesy, and deeply satisfying—simple ingredients transformed into a comforting dish that fits effortlessly into any meal.