April McKinney's Garlic Mashed Potato Casserole - WSMV News 4

April McKinney's Garlic Mashed Potato Casserole

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For the Roasted Garlic

1 bulb of Garlic

2 teaspoons olive oil

Pinch of salt and pepper


2-2.5 lbs Yukon Gold Potatoes, peeled and cubed

4 tablespoons Butter, divided

1/2 cup warm  2% Milk

1/2 cup fresh grated Parmesan Cheese, divided

3/4 teaspoon Salt (or to taste)

1/2 teaspoon Black Pepper

Roasted Garlic or 1 minced garlic clove

2 tablespoons Dried Breadcrumbs

1 tablespoons Parsley, chopped


  1. For the Roasted Garlic, preheat an oven to 400 degrees.  Cut 1/2 inch off the top of the garlic bulb to expose the cloves.  Drizzle with the oil, and sprinkle with a pinch of salt and pepper.  Wrap the bulb in tin foil and bake for 30-35 minutes.  Allow the garlic to cool and set aside.
  2. Preheat the oven to 350 degrees
  3. Place the cubed potatoes in a large saucepan and cover with water.  Bring to a boil and continue boiling for 8-10 minutes, or until fork tender. 
  4. Drain to the potatoes and return them to the pot over low heat.  Begin mashing and then add in the 3 tbls butter, milk, half of the cheese, salt, pepper, and roasted garlic (or 1 minced garlic clove).  Continue mashing everything together until well combined.
  5. Place the potato mixture in a square-baking dish sprayed or buttered.  
  6. In a small bowl melt the remaining tbls of butter and stir in the rest of the cheese, breadcrumbs, and parsley.  Evenly sprinkle this mixture over the potatoes and bake for 20-25 minutes.  


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