This really should be called Heavenly Potatoes
I saw this on "Everyday Italian" with Giada De Laurentiis. So, I tried it out for our Thanksgiving dinner last year, and oh my goodness! These potatoes were so good, my granddaughter and I were licking the bowl, like it was cake batter!
The flavor is reminiscent of twice-baked potatoes, but a whole lot less work. In fact, this recipe is easy and delicious. The family all loved them. I'll definitely be making these again this Thanksgiving.
I might even add a little bit of chopped bacon too...maybe.
1 Tbsp. butter
4 lbs. russet potatoes, peeled, cut into 1"cubes
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated parmesan
Salt and pepper to taste
2 Tbsp. plain dry bread crumbs
Preheat the oven to 400'F. Coat a 13x9" baking dish with 1 Tbsp. butter, set aside.
Cook the potatoes in a large pot of boiling, salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well.
Mix in the milk and melted butter.
Mix in the mozzarella and 3/4 cup of the parmesan.
Season to taste with salt and pepper.
Transfer the potatoes to the prepared baking dish.
Stir the bread crumbs and remaining 1/4 cup of parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.
Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
"You're never without hope, because you're never without prayer." -Max Lucado