Description
This classic holiday potato casserole is delicious served with your favorite gravy and makes a beautiful Thanksgiving or Christmas side dish.
Ingredients
Scale
Mashed Potatoes (5 cups):
- 5–6 medium potatoes (russet or Yukon gold), peeled and quartered
- ½ teaspoon sea salt
- 2 tablespoons salted butter
- ⅓ cup milk (+ extra as needed)
- Pepper to taste
Filling:
- 5 cups dried bread cubes
- ⅓ cup (5 tablespoons) butter + extra to dot the top
- 1 cup onion, diced
- ½ cup celery, diced
- ¼ cup chopped fresh parsley
- 2 eggs, beaten
Instructions
Mashed Potatoes:
- Place potatoes in a large saucepan with the sea salt and enough cold water to cover them.
- Bring to a boil, reduce to medium, and simmer 15–20 minutes, lightly covered, until fork-tender.
- Drain the potatoes, add butter, and mash.
- Add milk and mash again until creamy. Season with pepper.
- Add extra milk if needed to reach your preferred consistency.
Filling:
- Preheat oven to 350°F.
- Soak dried bread cubes in water for 15 minutes, then drain and squeeze out excess moisture.
- Heat ⅓ cup butter in a skillet over medium heat.
- Add onion and celery and cook 5–10 minutes, until tender.
- Stir in parsley and softened bread cubes. Cook a few more minutes.
- Combine the bread mixture with the mashed potatoes. Add the beaten eggs and stir to mix.
- Transfer to a lightly oiled 2.5-quart casserole dish.
- Dot with butter. Cover and bake 50–60 minutes, until puffed and lightly browned.
- Uncover the last 10–15 minutes to brown the top.
- Serve hot with gravy and fresh parsley.
