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Roasted Garlic Mashed Potato Stuffing Casserole Recipe

Roasted Garlic Mashed Potato Stuffing Casserole

Creamy roasted garlic mashed potatoes are layered with buttery herb stuffing and baked until hot with a lightly browned top. This comforting casserole serves 8 to 10 and is especially welcome on a holiday dinner table.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Roasted Garlic Mashed Potatoes
  • 1 large head garlic
  • 1 teaspoon olive oil
  • 3 pounds Yukon Gold or russet potatoes, peeled and cut into 1-inch pieces
  • 6 tablespoons unsalted butter, divided
  • 3/4 to 1 cup whole milk or half-and-half, warmed
  • 1 teaspoon kosher salt, plus more for cooking water
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup sour cream or softened cream cheese, optional
Stuffing Mixture
  • 1 package, approximately 6 ounces herb-seasoned stuffing mix
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 4 tablespoons unsalted butter
  • 1/2 medium yellow onion, finely chopped
  • 2 ribs celery ribs, finely chopped
  • 1/4 cup fresh parsley, chopped, optional
  • 1/2 teaspoon poultry seasoning, optional
For the Casserole
  • 1 tablespoon butter or cooking spray for the baking dish
  • 2 tablespoons melted butter for brushing the top
  • 1/2 cup shredded Parmesan or Cheddar, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Slice the top from the garlic head, drizzle it with olive oil, wrap it in foil, and roast for 35 to 45 minutes, until completely soft and golden. Cool slightly, squeeze the cloves from their skins, and mash them into a smooth paste.
  2. Place the peeled, 1-inch potato pieces in a large pot and cover them with cold salted water. Bring the water to a boil and cook for 15 to 20 minutes, until the potatoes are fork-tender. Drain thoroughly and return them to the warm pot for 1 to 2 minutes so excess moisture can evaporate.
  3. Mash the warm potatoes with the roasted garlic paste, 4 tablespoons of butter, 3/4 to 1 cup warm milk or half-and-half, kosher salt, black pepper, and sour cream or cream cheese if using. Stop as soon as the potatoes are smooth so they remain light rather than gluey.
  4. Melt 4 tablespoons of butter in a skillet over medium heat. Cook the chopped onion and celery for 5 to 7 minutes, until softened. Stir in the broth and bring it just to a simmer.
  5. Pour the hot broth mixture over the herb-seasoned stuffing mix. Add parsley and poultry seasoning if desired, toss gently, and let the mixture stand for about 5 minutes so the bread absorbs the liquid.
  6. Grease a 9-by-13-inch baking dish with butter or cooking spray. Spread the mashed potatoes evenly in the dish, then spoon the stuffing over the top, or fold the stuffing lightly into the potatoes for a more integrated casserole.
  7. Brush the surface with the remaining 2 tablespoons melted butter and add Parmesan or Cheddar if desired. Bake uncovered at 375°F for 25 to 30 minutes, until hot throughout and lightly browned. Broil for 1 to 2 minutes at the end for deeper color, watching carefully.

Notes

Roast the garlic until completely soft for the smoothest, sweetest flavor. Warm the milk, half-and-half, or broth before adding it to the potatoes. Avoid overmixing both the potatoes and stuffing. The casserole may be assembled several hours ahead and refrigerated; bake covered for approximately 10 to 15 extra minutes, then uncover for the final browning period.