Mashed Potato Casserole (Perunasoselaatikko)
"I enjoy sharing this dish with guests. It is based on a recipe from Beatrice A. Ojakangas' book, The Finnish Cookbook."
photo by mersaydees
- Ready In:
- 1hr 15mins
- Ingredients:
- 6
- Serves:
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6
ingredients
directions
- Cook the potatoes. When done cooking, drain the water and mash them in the pot. Transfer them to a mixing bowl.
- Whip in the eggs, cream or milk, salt to taste, and 4 tablespoon butter; beat until very fluffy.
- Turn into a buttered 1-quart casserole and sprinkle with the bread crumbs. Dot with remaining two tablespoons butter.
- Bake in a moderately hot oven (375 degrees farenheit) for 20 to 25 minutes or until the top is nicely browned.
- Serve hot.
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Reviews
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So simple to make, light, fluffy and wonderful. Great recipe. I will definitely make it again. I took one of the reviewers suggestions and added a couple cloves of crushed garlic and some thyme. Yummy addition! Thanks!! -
Reviewed for Aus-NZ Forum Recipe Swap Jan 2011- Delicious and enjoyed by all of my family. To be gluten-free I used a fine gf cornflake crumb in place of the regular breadcrumbs. Perfect! Photo also be posted -
My dh & I enjoyed this potato casserole recipe. It was quick and easy to make, using ingredients always on hand. We thought it was a perfect side for recipe #274202, which we served it with. The potatoes were light and fluffy, with a crunchy top. I used cream and italian spiced breadcrumbs. Thanks for sharing this recipe, that i will make again. -
WOW! We loved this potato dish, mersaydees. :) I used low-fat milk and added 3 cloves of minced garlic and thyme (personal taste preferences) before beating the potatoes. The potatoes themselves were wonderfully delicious and the topping crunchy and SO yummy: a great contrast of textures. We both came back for second helpings, so I'll certainly be making this recipe again. A great side dish to any meat dish or as part of a vegetarian meal. On this occasion, we enjoyed the potatoes with Lavender Lynn's Recipe #259370. Made for Zaar Stars Tag.
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Mmmm....these were great. Light, fluffy and a little crunch from the breadcrumbs to make them perfect. I used half and half and didn't make any changes. Thanks for sharing the reicpe.
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Tweaks
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Reviewed for Aus-NZ Forum Recipe Swap Jan 2011- Delicious and enjoyed by all of my family. To be gluten-free I used a fine gf cornflake crumb in place of the regular breadcrumbs. Perfect! Photo also be posted
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I made this recipe exactly as written with 3 deviations. I subbed egg whites for the whole eggs, Molly McButter for the butter and fat free half and half for the cream. This is an outstanding recipe! The dish came out light and fluffy, but rich and delicious. I plan to reheat the leftovers to side with my cabbage rolls this evening. A definite keeper! -
Fabulous potato recipe, and one which reminds me of one that my mum used to bake when we were little; it was her way of adding an egg to a simple family meal when meat was scarce towards the end of the month! I made this exactly as posted - with milk instead of cream. Malcolm and I LOVED the addition of the breadcrumbs on top - the crispy and crunchy bits were divine, and we almost came to blows over them!! I loved the addition of the eggs - this gives this dish a richer taste and yet a light and fluffy texture - it also puffed up when baked. The butter was spot on - any more and it would have been too rich with the eggs.........I also added some freshly ground black pepper. Our spuds were from our garden, so the fact that there was not too much going on, by way of other flavours was a bonus - the potato taste was evident. An easy and very tasty way of eating mashed spuds - thanks for the lovely memory of mum's baked eggy spuds! Made for the Aussie/Kiwi Recipe Swap #20 - a keeper! FT:-)
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana
