Mushroom Mashed Potato Casserole Oven-Baked
Dutch-style creamed mashed potato casserole enriched with rehydrated mushrooms, fresh parsley, and sour cream. Baked until golden in a covered dish. Traditionally paired with steak and Brussels sprouts.
Ingredients
- 1 zakje dried mushrooms
- 2 deciliter sour cream, half-fat
- 2 ¼ lb waxy potatoes
- salt
- black pepper
- nutmeg
- 2 eetlepels parsley, finely chopped
- breadcrumbs, panko or standard
Instructions
- 1
Preheat oven to 250 C.
- 2
Pour hot water over dried mushrooms, reserve soaking liquid.
- 3
Finely chop the rehydrated mushrooms.
- 4
Peel, wash, and dice potatoes. Boil until tender.
- 5
Mash potatoes and combine with salt, pepper, nutmeg, mushroom soaking liquid, and sour cream to reach creamy consistency.
- 6
Fold mushrooms and parsley into mash.
- 7
Transfer mixture to a greased baking dish, smooth the top, and sprinkle breadcrumbs over.
- 8
Bake 20 minutes until golden brown.
Tips
Reserve mushroom soaking liquid; it adds umami to the mash.
Use the soaking liquid sparingly to avoid watery mash.
Smooth top of mixture before breadcrumb topping for even browning.
Good to Know
Cover and refrigerate up to 3 days. Reheat at 180 C until warmed through.
Assemble casserole, cover, and refrigerate unbaked for up to 1 day. Bake from cold, adding 5-10 minutes.
Serve from baking dish. Pairs with beef steak and roasted Brussels sprouts.
Common Mistakes
Do not skip reserving mushroom soaking liquid to avoid bland puree.
Do not over-mix after folding mushrooms and parsley to avoid dense texture.
Do not use boiling waxy potatoes that disintegrate to avoid gluey mash.