Herbed Alfredo Mashed Potatoes

Roasted garlic, fresh herbs, and Alfredo sauce make a rich, creamy mashed potato casserole, and the panko topping gives them some crunch.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 304 Calories

Ingredients

• 2 eggs, beaten
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 head fresh garlic
• 3 pounds gold potatoes, peeled and cubed
• 5 tablespoons butter, melted and divided
• 0.5 cup milk
• 0.25 cup chopped fresh chives
• 0.25 cup panko bread crumbs
• 0.5 cup chopped fresh Italian parsley
• 0.5 (15 ounce) jar Classico® Fresh Alfredo Sauce

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.

Step 6

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.

Step 7

Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.

Step 8

Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.