March 31, 2009

Giada's Baked Mashed Potatoes

This is another winner I caught while enjoying cable at the gym. Giada was making this as a dinner for two, so she only used 3 russet potatoes. I followed her lead on portion size and cut back on the quantities listed below, but I didn't have any mozerella or parmesan, so I just used some asiago I had. I also substituted some 2% milk and a little sour cream for whole milk. It turned out delicious! I mean, mashed potatoes baked with cheese and a crunchy bread crumb topping? What's not to like?!
  • 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
  1. 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.

  2. While the potatoes are cooking, pre-heat the oven to 400 degrees. Use the 1 tablespoon of butter to grease a 9x13 baking dish. Set aside.
  3. Warm the milk and melt the butter. Stir into potatoes. 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.

  4. 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.

  5. Bake, uncovered, until the topping is golden brown, about 20 minutes.


  1. Apparently butter makes it better (#3)

  2. LOL, thanks for catching that. Butter definitely IS better.


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