Herbed Alfredo Mashed Potatoes

Herbed Alfredo Mashed Potatoes

Mashed potatoes become rich and creamy with the addition of Classico® Fresh Alfredo sauce! An added punch of roasted garlic, fresh herbs, and a surprising crunch top off this family-pleasing potato casserole!

Active Time
20 mins
Total Time
45 mins
Yield
8

How to Make It

1. Step
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
2. Step
Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
3. Step
Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
4. Step
Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
5. Step
Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
6. Step
Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
7. Step
Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
8. Step
Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.

Ingredients

  • 1 head fresh garlic
  • 1 tablespoon olive oil
  • 3 pounds gold potatoes, peeled and cubed
  • ½ (15 ounce) jar Classico® Fresh Alfredo Sauce
  • ½ cup milk
  • 5 tablespoons butter, melted and divided
  • Salt and pepper to taste
  • 2 large eggs eggs, beaten
  • ½ cup chopped fresh Italian parsley
  • ¼ cup chopped fresh chives
  • ¼ cup panko bread crumbs

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