Add Egg To Mashed Potatoes: Make Ahead Mashed Potato Casserole (+Cooking Tips)
Add egg to mashed potatoes in order to get a rich, creamy, delicious, and velvety bowl of buttery potatoes! This article is going to break down exactly why you should add in an egg, the difference that it makes, and how to do it! You'll never want to make mashed potatoes another way again!
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Instructions
In a large pot, add in your quartered potatoes and cover them with 1 to 2 inches of cold water and then season generously with salt. Bring the water to a boil and cook the potatoes until they can easily be pierced with a fork, about 20-25 minutes. Once cooked, drain the potatoes.
Preheat your oven to 350°F (175°C) and lightly spray a 2-quart baking dish with nonstick cooking spray.
Add your milk to a small saucepan and bring it to a boil (*see note).
Meanwhile, while you are waiting for your cream to boil, press your potatoes through a potato ricer (*see note).
Immediately mix in the hot scalded milk and butter in small increments until well incorporated. Then, add in the sour cream, 1 cup of shredded cheddar, cream cheese, and salt and pepper to taste. Mix until all of the ingredients are well distributed.
Transfer the mashed potatoes to the prepared baking dish and spread them out to make an even layer.
Melt the second portion of butter (¼ cup, or 4 tablespoon pats) and mix with breadcrumbs and garlic salt seasoning until the breadcrumbs are evenly coated. Spread in an even layer over the assembled mashed potato casserole.
Bake at 350°F (175°C) for 20-25 minutes or until the topping is golden and the potatoes are beginning to bubble around the edges of your baking dish. Remove from the oven and serve immediately.
Notes
You can peel your potatoes or leave the peel on. However, it is easier to use your potato ricer if they are peeled.
Make sure to always salt your water. A good rule of thumb is 1 tablespoon of salt per pound of potatoes.