Mashed Potatoes And Vegetable Bake

It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour.  Either way, it will be a real hit on the table.


  • 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
  • 1 tsp. olive oil
  • 1 cup fresh corn kernals (frozen can be used-thawed)
  • 1 cup asparagus, cut in 1 inch pieces
  • 1 garlic clove, minced
  • 1/2 cup sour cream
  • 1/4 cup butter
  • pinch of salt
  • 2 cups panko crumbs
  • 1  cup shredded white cheddar cheese
  • 1 tsp. paprika
  • 3 tbsp. butter

Preheat oven to 450 degrees.

In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).

Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.

In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge.  Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.

Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.

There, didn’t  I tell you it was great?



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