This Italian Baked Mashed Potato casserole combines fluffy mashed potatoes with mozzarella, Pecorino Romano, parsley, and egg to form a delicious and hearty casserole that’s perfect alongside your favorite main course!

Baking dish with Italian baked mashed potatoes and spoon.

I can still remember my mom and grandma making this dish. They’d make this and potato croquettes with leftover mashed potatoes, usually a day or two after Thanksgiving, and I always loved it!

My version starts with fresh mashed potatoes, but you can 100% use leftovers for this just as my mom and grandma did.

It’s great alongside turkey, whether a turkey breast or spatchcocked whole turkey, glazed spiral ham, or roast beef.

Recipe Ingredients

Potatoes. I’m using Russets for this recipe, but Yukon golds work well too. It’s your choice!
Cheese. I love the combination of mozzarella and Pecorino for Italian baked mashed potatoes. Use block mozzarella, not fresh for this one and you can use Parmigiano Reggiano in place of the Pecorino, if desired.
Eggs. I use 2 eggs at the end to help bind the casserole together.

How to make it

Each number corresponds to the numbered written steps below.

Peel and quarter 3 1/2 pounds of potatoes, grate 1 cup of Pecorino Romano cheese, shred 1 cup of block mozzarella cheese, and mince 1/2 cup of flat-leaf Italian parsley. Place the potatoes in a large pot with enough water to cover them by 2 inches and add 1 1/2 tablespoons of salt. Bring to a boil, then turn the heat down to a moderate boil. Cover the pot leaving the lid slightly ajar and once the potatoes are fork-tender, drain them in a colander (about 20-25 minutes).
While the potatoes drain, in a sauce pan over low heat, combine 1 stick of butter and 1 1/2 cups of whole milk. Preheat the oven to 375°F and set the rack to the middle level.

Italian baked mashed potatoes recipe process collage group one showing potatoes in pot, melting butter with milk, ricing potatoes, and mixing butter into riced potatoes.

While the potatoes are still warm, pass them through a ricing tool into the dry pot that was used for boiling them.
After the potatoes are riced, add the milk and butter mixture along with 3/4 cup of the mozzarella, 3/4 up of the Pecorino, and the parsley and stir gently.
Season the mashed potatoes with salt and pepper to taste.
Once the potatoes are seasoned to your liking, fold in two eggs.

Recipe collage group two showing taste testing, adding eggs, placing mixture into baking dish, and finished dish on granite counter.

Pour the potatoes into a buttered 9×13 baking dish and top with the remaining cheese.
Bake for 20-30 minutes or until the top is golden. Serve and enjoy!

Top tips

The pot. Use the same pot you boiled the potatoes in to capture the riced potatoes. The pot will still be warm and the residual heat will help to further dry out the potatoes.
Additions. Roasted garlic would make an excellent addition to the mashed potatoes. See my roasted garlic mashed potato recipe for more information on how to roast garlic. You could also just add minced garlic to the milk and butter mixture.
Leftover mashed potatoes. You can 100% use leftover mashed potatoes for this recipe. This is one of the dishes that was borne out of the Italian-American “waste-not, want-not” mentality that’s even more important today!

Black baking dish with Italian baked mashed potatoes.

More amazing sides

If you love Italian baked mashed potatoes, give these other side dish recipes a try!

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