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Mashed-Potato Casserole

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    Ingredients Jump to Instructions ↓

    1. 1 (5-pound) bag Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

    2. 3/4 to 1 cup buttermilk

    3. 5 tablespoons unsalted butter, at room temperature

    4. 1 tablespoon salt, divided

    5. 1 tablespoon ground black pepper, divided

    6. 2 tablespoons unsalted butter, melted

    7. 2 cups crushed cornflakes cereal

    8. 1/4 cup mozzarella and Asiago cheese blend with roasted garlic

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees. Lightly grease an 8-x-8-inch baking dish; set aside.

    2. In a large Dutch oven, place potatoes with enough water to cover. Bring to a boil over high heat, then reduce heat to medium and simmer until tender. Drain potatoes.

    3. In a large bowl, combine potatoes, buttermilk, 5 tablespoons butter, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper. Beat at low speed with a hand mixer until mixture is creamy and no lumps remain.

    4. In a medium bowl, combine cereal, melted butter, remaining 1 1/2 teaspoons salt, remaining 1 1/2 teaspoons pepper, and cheese blend, tossing to combine. Top potatoes evenly with cereal mixture.

    5. Bake for 8 minutes, or until topping is lightly browned and potatoes are warm.

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