Monday, December 17, 2007

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

How can this recipe be bad? Potatoes, Parmesan and mozzarella all together. And it looks so much better than regular mashed potatoes. It's a Giada De Laurentiis recipe. I saw it during a show and tried it at once.

What's nice is that you can prepare it all before it goes in the oven and keep it until you are ready. For me that is a great time saver if I have company coming.

A nice tip to keep in mind is to add a teaspoon of butter with the breadcrumbs so that you make sure the top browns.

And if you want to have a smoother mashed potatoes just add a little bit more butter to the mix.



1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and 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.

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