It’s holiday time and that means I am cooking much more than usual {and that says a lot} and most of the time I am cooking for a crowd! This week we attended a Thanksgiving Potluck for my husband’s unit and their families. I wanted to bring a kid friendly side dish to go with the turkeys everyone was going to be gobbling up {pun intended!}. I came across this recipe by Ms Kay from Duck Dynasty and I knew it would be a crowd pleaser!
Who doesn’t like the ultimate comfort food- creamy, warm mashed potatoes?!
Check out my new cooking video!
Duck Dynasty Mashed Potato Casserole
Makes 8 servings
Ingredients
- 3 lbs russet potatoes peeled and cut into cubes
- 1/2 tbsp salt
- 5 garlic cloves
- 1 pkg {8 oz} cream cheese softened and cubed
- 1 cup sour cream
- 1/2 cup milk warmed
- 1/2 stick {4 tbsp} butter softened
- 1 tsp seasoned salt
- pepper to taste
- 1/4 cup panko bread crumbs
- 1/4 cup Parmesan cheese grated
- 1/4 tsp paprika
- 1 tbsp butter melted
Instructions
- Add the potatoes to a large pot of water.
- Add the salt and garlic cloves.
- Bring to a boil, then reduce heat to a simmer until the potatoes are fork tender, about 20 minutes.
- Drain then pour potatoes into a large bowl.
- Mash the potatoes and garlic with a masher.
- Preheat the oven to 350 degrees.
- Add the cream cheese, sour cream, milk, and butter to the potatoes and stir until smooth.
- Stir in the seasoned salt and pepper to taste.
- Pour into a greased 9X13 baking dish and smooth evenly on top.
- In a small bowl, stir together the panko, Parmesan, and paprika.
- Drizzle with the melted butter and toss to coat. Sprinkle over the potato mixture.
- Bake until the potatoes are heated through and the topping is golden brown, about 30 minutes.
Notes
Recipe adapted from Duck Dynasty's Miss Kay.
I doubled the ingredients to feed a crowd in the recipe pictured.
Start with a few pounds of baking potatoes.
Peel them…
and cube them.
One of my favorite tips is to add whole cloves of peeled garlic
to boiling water and potatoes!
Place the potatoes in a large pot filled 1/2 way with water. Add the salt and garlic cloves.
Bring to a boil, then reduce heat to a simmer until the potatoes are fork tender, about 20 minutes.
Drain then pour potatoes into a large bowl.
Mash the potatoes and garlic with a masher.
Add the cream cheese, sour cream, milk, and butter to the potatoes.
Stir until smooth.
Stir in the seasoned salt and pepper to taste.
Pour into a greased 9X13 baking dish and smooth evenly on top.
In a small bowl, stir together the panko, Parmesan, and paprika.
Drizzle with the melted butter and toss to coat.
Sprinkle over the potato mixture.
Bake at 350 degrees until the potatoes are heated through
and the topping is golden brown, about 30 minutes.
Slice into square portions and serve to your hungry guests.
The ultimate comfort food and the best casserole in one dish!
The addition of green onions makes this even more delicious!
I agree!!!
We love Duck Dynasty! I can't wait to try this recipe!
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hunting trip
Looks delicious!
LOVE the sound of these!!! My potato loving family will be thrilled 🙂
Mashed Potato Casseroles are always a hit with my family!
Now I'm craving a big plate of mashed potato casserole!
yes, the perfect side for Easter brunch! love this!
Awesome side dish for Easter dinner!
This would be great with our Easter spread! so easy!!
Looks way yummy! I'm eager to make this recipe for my family!
can these be made a few days early?
I'm interested in this answer as well!
Yes! I make this casserole and freeze it and I also make a little ahead and them warm it up the day of.
Nicole, for the cooking challenged, do you take it straight from the freezer to the oven? What temperature and how long to bake? 😀
Hi! With all frozen meals I remove from the freezer and let the dish warm to room temperature on the counter while the oven preheats. Remove the aluminum foil and bake the same temp and time. 350 degrees for 30 minutes.
I love the panko topping!
Yummy!
Yum Yum Potatoes!
Is there a way to print the recipe without the photos?
You can copy and paste the recipe section only into a Word document and print. Hope that helps!
This casserole is basically twice baked potatoes with less work. We normally do not serve potatoes on Thanksgiving or Christmas because of the dressing but I am definitely making this for New Years Day. It will go great with our ham & black eyed peas.
I have a question. Will it mess up the recipe of you don’t use peprika
I have a question. Will it mess up the recipe if you don’t use peprika?
No. It is just for color. You can skip the paprika. Enjoy!
Made this for Canadian Thanksgiving dinner yesterday and it was well received. I was going to double the recipe but decided to just double the potatoes. The sour cream, milk, butter and cream cheese amounts were sufficient for the extra potatoes I had added. I did double the topping ingredients for the large pan I was using. This recipe was a big hit and I will use it again!
Planned to make this for a men’s homeless shelter’s dinner… but forgot the potatoes when I went to the store. (!) Decided to try it with instant potato flakes, adding some boiling water to the warm milk, and a sprinkle of bacon bits to the potatoes. In a pinch, you learn to be creative!!
So glad it turned out! Thanks for sharing!
Can this be made ahead early in the day, then refrigerate? I would get it out to bring it to room temperature, the cook in the evening (if it would be OK)
Yes, I have prepared this in advance and I’ve even frozen it too! Always turns out great!