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Fancy Mashed Potato Casserole


  • 2 pounds russet potatoes washed and cut into large pieces, peeling optional
  • 1/4 cup thin sliced fresh garlic
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • Salt pepper to taste
  • 1/4 cup thin-sliced scallions or green onions in a pinch use less minced onions for delicate flavor
  • 1/2 cup grated Parmesan cheese fresh is best
  • 1 tablespoon extra virgin olive oil other types will overpower the dish


  • Boil potatoes with the garlic and broth added to the approximate 2 cups of water to cover the potatoes until tender.
  • Preheat oven to 400 degrees. Butter baking dish.
  • Set aside 3/4 cup of potato water then drain cooked potatoes. Return potatoes to the pot and set on medium heat. Toss potatoes until dry and remove from heat.
  • Mash potatoes adding as needed reserved potato water.
  • Add sour cream, butter, salt, pepper and remaining water.
  • Beat until fluffy.
  • Stir in half of green onions or scallions and 1/4 cup Parmesan cheese.
  • Put into basking dish.
  • Drizzle with olive oil.
  • Bake for 30 minutes.
  • Sprinkle remaining cheese and sliced green onion tops for garnish.