Being a Southern girl, I've had mashed potatoes a lot. We'd have them at least once a week. Whenever we'd drive down to visit my Maw Maw, she'd always have fried chicken and mashed potatoes ready and waiting for us. They were the best, well, those and my mom's mashed potatoes that she would beat with an electric mixer because my brother hated lumpy potatoes.
Their potatoes were never like these. You see, I have a thing for a crunchy topping. Throw in cheese to the ingredient list and I'm sold.
I made these potatoes with the Pork Chops from yesterday's post. Brian absolutely LOVES these potatoes. He's eaten them almost every night since I've made them. (This recipe makes quite a lot.) Also, go with the full cup of milk like the recipe states. Trust me, you'll think you've screwed up and put too much liquid in it, but it will work. I promise.
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Adapted from Giada
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 Italian seasoned bread crumbs
Directions
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.
Their potatoes were never like these. You see, I have a thing for a crunchy topping. Throw in cheese to the ingredient list and I'm sold.
I made these potatoes with the Pork Chops from yesterday's post. Brian absolutely LOVES these potatoes. He's eaten them almost every night since I've made them. (This recipe makes quite a lot.) Also, go with the full cup of milk like the recipe states. Trust me, you'll think you've screwed up and put too much liquid in it, but it will work. I promise.
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Adapted from Giada
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 Italian seasoned bread crumbs
Directions
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.
2 comments:
Yum, yum, yum! My house will be trying these!
These sound delish! I love me some mashed taters.
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