This Italian baked mashed potatoes recipe is a casserole-style side dish made with creamy yellow potatoes and infused with mozzarella and sharp Pecorino Romano cheese. Dusted with Panko and baked until golden, this Italian twist on a great comfort food makes an oh-so-company-worthy dish.
Further satisfy your potato cravings with this potato-tomato recipe, this potato croquettes recipe, or these potatoes with eggs.
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Quick Look: Italian Baked Mashed Potatoes Recipe
⏱️ Prep Time: 20 minutes
🍳 Cook Time: 40 minutes
🕒 Total Time: 1 hour
👥 Servings: 8-10
📊 Calories: ~245 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop and oven-based
👩🍳 Main Ingredients: Potatoes, mozzarella, Pecorino Romano cheese
⭐ Difficulty: Easy: boil, mix, bake
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Why You'll Love This Italian Baked Mashed Potatoes Recipe
Italian twist: Instead of the more common cheddar-based mashed potato casseroles, this one is loaded with Italian flavors!
Ultra-smooth texture: Yellow potatoes give these creamy baked mashed potatoes a velvety texture that Russets can't match.
Virtually foolproof: The recipe may look intimidating if you're a novice cook, but it's difficult to mess up. If you can boil water, you can boil potatoes, combine them with a few ingredients, and bake. Really.
I became an instant fan of Giada's baked Parmesan mashed potatoes with breadcrumbs after my first bite years ago. Simply put, they exist to impress.
But as dreamy as they are, I still altered this Italian baked mashed potatoes recipe slightly by using yellow potatoes for a creamier texture and replacing standard breadcrumbs with Panko for a crispier topping.
This cheesy casserole pairs perfectly with steak, roast chicken, a pork roast, or even grilled shrimp. And it's hard to stop at one serving, so you've been warned.
Ingredient-Stretching Tip: If you have enough extra mozzarella, use it for this sun-dried tomato omelette, mozzarella panini, eggs and mozzarella sandwich, or roasted eggplant sandwich.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Yellow Potatoes: These potatoes make this casserole creamier than Russet potatoes.
- Fresh Mozzarella: The fresh variety is more tender than part-skim and will melt beautifully here.
- Pecorino Romano: This sharp cheese elevates the flavor, so I highly recommend using it in this recipe.
- Panko Breadcrumbs: They add more crunch than standard breadcrumbs.
Variations & Substitutions
➢Use Yukon Gold potatoes instead of yellow potatoes.
➢Garnish with additional fresh herbs like chives.
➢Replace the garlic powder in the Panko topping with grated fresh garlic for more sharpness.
➢Replace the mozzarella with fontina or Gruyère for a different flavor profile.
➢If you don't have whole milk, mix ½ cup heavy cream with ½ cup water.
How to Make This Italian Baked Mashed Potatoes Recipe
Step 1: Boil the potatoes in salted water until fork-tender. Drain and transfer them back to the pot.
Step 2: Mix the Panko, Pecorino, garlic powder, salt, pepper, and butter in a small bowl. Set aside.
Step 3: Mash the potatoes until smooth, then add the salt, pepper, butter, milk, mozzarella, and Pecorino.
Step 4: Mash everything together well.
Step 5: Pour the seasoned potatoes into a casserole dish and smooth out the top.
Step 6: Top the potatoes with the Panko mixture. Bake for 20-25 minutes at 375F until golden.
Pro Tips
➢Make sure to bake uncovered: The top will brown instead of steam, and the fat content in the potatoes will help keep them moist.
➢Don't use a food processor or blender to mash the potatoes: They risk turning the potatoes gluey. Use a potato masher or food mill instead.
Italian Baked Mashed Potatoes Recipe FAQs
Yellow potatoes are ideal because they're creamier than Russets. Russets will work but may require more dairy.
Yes, prepare the recipe up to Step 5 in the recipe card, but do not prepare the Panko. Place the potatoes in the fridge for up to 1 day. Bring them to room temperature for 15 minutes while you prepare the Panko. Top the potatoes with the Panko, then bake according to the recipe. You may need to bake for an extra 10 minutes.
I don't recommend it. Bits of potato skins in this casserole dish won't be pleasant. If you don't want to peel the potatoes with a peeler before boiling, you can peel the skins after boiling. Just let them cool first, so they're easier to handle.
It should, but if it doesn't, pop it under the broiler for a couple of minutes. Just watch it carefully so it doesn't burn!
Use enough fat, avoid overbaking, and bake uncovered only until the top is golden.
Refrigerator: Store in the fridge in an airtight container for up to 3 days.
Freezer: Store in the freezer for up to 2 months. Defrost in the refrigerator before reheating. You could add a bit more milk to the potatoes to help rehydrate them.
Reheat: Reheat in the oven, uncovered, to help crisp up the Panko topping. You can also reheat in the microwave, but the Panko won't regain its crispy texture.
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Italian Baked Mashed Potatoes Recipe
Ingredients
For the Potatoes
- 2 pounds yellow potatoes peeled and cut into quarters (Note 1)
- 2 and ½ teaspoons kosher salt divided (2 teaspoons + ½ teaspoon)
- 4 tablespoons unsalted butter cut into small pieces
- ½ cup whole milk (Note 2)
- ¾ cup fresh mozzarella shredded or finely diced
- ½ cup grated Pecorino Romano cheese
- ¼ teaspoon ground black pepper
- Handful Italian flat-leaf parsley minced
For the Panko Topping
- ½ cup unseasoned Panko breadcrumbs
- 1 tablespoon grated Pecorino Romano cheese
- ½ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- Pinch ground black pepper
- 2 tablespoons unsalted butter melted
Instructions
- Boil the potatoes in a large pot of water with 2 teaspoons of kosher salt until fork tender, about 20 minutes. Drain the potatoes, then transfer them back to the pot.
- Meanwhile, prepare the Panko topping by mixing all the ingredients together in a small bowl. Set aside.
- Preheat the oven to 375F.
- Using a potato masher or food mill, mash the potatoes just until smooth. Stir in the remaining ½ teaspoon kosher salt, butter, milk, mozzarella, Pecorino, and pepper.
- Pour the potatoes into a 1.5-quart casserole dish. Smooth the top with a spatula, then top with the seasoned Panko breadcrumbs.
- Place the casserole dish on the oven's middle rack and bake for 20-25 minutes until the top is golden. If it's still too light, you can place it under the broiler for a bit, but watch it carefully! Garnish the casserole with the minced parsley.
Notes
- Mash the potatoes just until smooth. Use a potato masher or food mill, which are less likely to turn the potatoes gluey.
- You don't have to coat the dish with butter because the potatoes already have enough butter that they won't stick.
- Make sure you bake uncovered so the top browns.
Nutrition
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OMG. This is the BEST Italian-style potato casserole I've ever had. It's so creamy and decadent, and it was a crowd pleaser! Will definitely make again.