Monday, October 27, 2014

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

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.

Serves 6-8

"You're never without hope, because you're never without prayer."   -Max Lucado

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