Dishing Sisters

Sass up your spuds!

{Posted on April 23, 2011}

I think everyone I know is serving ham for Easter. I love a good, juicy Black Forest ham anytime! The dilema seems to be what sides to serve with it besides the usual easy mashers. Here’s a spin on mashed potatoes that’s simple, delicious and a stress reliever! (You can actually make them ahead to avoid some of the food-prep madness that always occurs just prior to the meal…LOVE IT!)

Cheesy Baked Mashed Potatoes

Everyone will love this version of mashed potatoes! Treat you taste buds to creamy mashed taters combined with tangy cheese and a crunchy bread crumb topping!

  • 1 tablespoon butter
  • 4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 cup whole mile
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 cups grated mozzarella, or sharp cheddar (or other favs)
  • 1 cup freshly grated parmesan
  • Salt and freshly ground black pepper
  • 1/2 cup plain (or italian) 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 cheese 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. 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.

Enjoy your spuds!!

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