Description
This Savory Stuffing Topped Mashed Potatoes recipe combines creamy, buttery mashed potatoes with a flavorful, herb-seasoned stuffing topping baked to golden perfection. It’s a comforting side dish perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Potatoes and Mash
- 2 pounds Peeled Potatoes (Yukon Gold or Russet)
- 4 tablespoons Unsalted Butter
- 1 cup Whole Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Stuffing Mix and Vegetables
- 2 cups Stuffing Mix (seasoned)
- 1 cup Vegetable Broth
- 0.5 cup Chopped Celery
- 0.5 cup Chopped Onion
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Sage
Garnish
- 2 tablespoons Chopped Fresh Parsley
Instructions
- Cook Potatoes: Peel and chop the potatoes into even-sized chunks. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes until the potatoes are fork-tender.
- Prepare Vegetables: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and celery, stirring occasionally until softened, about 5-7 minutes.
- Make Stuffing Mixture: Add dried thyme and sage to the vegetables, stir and cook for an additional minute to release the herbs’ flavors. Pour in vegetable broth and bring to a gentle simmer. Stir in the stuffing mix until well combined. Remove from heat and let the mixture rest for 5 minutes to absorb moisture.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add the remaining 2 tablespoons of butter, whole milk, salt, and black pepper. Mash until smooth, creamy, and well combined.
- Assemble for Baking: Preheat the oven to 350°F (175°C). Grease a baking dish, spread the mashed potatoes evenly in the dish, then spoon the stuffing mixture evenly over the top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the stuffing topping turns golden brown and slightly crispy.
- Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- Yukon Gold potatoes create a creamier texture, but Russet potatoes work well, too.
- Use unsalted butter to control the saltiness of the dish.
- Seasoned stuffing mix adds more flavor; feel free to use your favorite brand.
- For a richer mash, warm the milk before adding to the potatoes.
- This dish can be made ahead and refrigerated; reheat covered tightly in the oven before serving.
