For the Love of Food

Duck Dynasty Mashed Potato Casserole

25 Comments

Duck Dynasty Potatoes
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 Potatoes
Print Recipe

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!

 

            

 

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Comments

  17. Delilah F

    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.

    Reply

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