Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
- 1
-
4
pounds russet potatoes, peeled, cut into 1-inch pieces (I use Yukon gold or white round)
- 1
-
½
cup (1 stick) butter, melted
- 1 ½
- 1
-
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 ¾ 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 ¼ 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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