Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs is a delicious and satisfying side dish that is perfect for any occasion. This recipe combines creamy mashed potatoes with a crispy bread crumb and Parmesan cheese topping, creating a texture that is both creamy and crunchy.

Potatoes are the most widely cultivated and consumed root vegetables in the world. They are native to South America and have been cultivated for thousands of years by indigenous peoples in the Andes region.

Potatoes are incredibly versatile and can be used in a wide variety of dishes, including mashed potatoes, baked potatoes, French fries, potato chips, and more. They are also an excellent source of nutrients, including potassium, vitamin C, and fiber. Potatoes are also rich in complex carbohydrates, which provide a slow and steady supply of energy to the body.

FAQs

Can I use other types of cheese in this recipe?

Yes, you can certainly use other types of cheese in this recipe if you prefer. Cheddar, mozzarella, and gouda would all work well as a substitute for Parmesan cheese.

Can I use instant mashed potatoes in this recipe?

While it is possible to use instant mashed potatoes in this recipe, the texture and flavor may not be as good as if you were to use freshly made mashed potatoes. Freshly made mashed potatoes have a creamy and smooth consistency, whereas instant mashed potatoes can be grainy and less flavorful.

Can I make this recipe in advance?

Yes, you can make this recipe in advance and reheat it when you are ready to serve it. To do so, prepare the mashed potatoes as directed, but do not bake them. Instead, cover the dish with foil and refrigerate until you are ready to bake them. When you are ready to serve, preheat your oven to 350°F, remove the foil, and bake the potatoes for 20-30 minutes, or until they are heated through and the top is golden brown.

Can I freeze this recipe?

Yes, you can freeze this recipe by preparing the mashed potatoes as directed, but do not bake them. Instead, cover the dish with foil and place it in the freezer. To serve, thaw the potatoes in the refrigerator and then bake them as directed in the recipe. Alternatively, you can bake the potatoes, let them cool completely, and then freeze them. To serve, thaw the potatoes in the refrigerator and then reheat them in the oven until they are heated through and the top is golden brown.

There are many herbs that can be used to garnish mashed potatoes, and the best options will depend on your personal taste and the flavors you want to add to the dish. Here are a few herbs that go well with mashed potatoes:

Chives: Chives have a mild onion flavor and add a pop of color to mashed potatoes. They can be snipped into small pieces and scattered over the top of the potatoes.
Parsley: Parsley has a bright, fresh flavor that pairs well with mashed potatoes. It can be chopped finely and mixed into the potatoes, or used as a garnish on top.
Rosemary: Rosemary has a woodsy, slightly pine-like flavor that can add depth to mashed potatoes. It can be chopped finely and mixed into the potatoes, or used as a garnish on top.
Thyme: Thyme has a delicate, slightly minty flavor that can complement mashed potatoes. It can be chopped finely and mixed into the potatoes, or used as a garnish on top.
Sage: Sage has a savory, slightly bitter flavor that pairs well with mashed potatoes. It can be chopped finely and mixed into the potatoes, or used as a garnish on top.

Other herbs that might be good options for garnishing mashed potatoes include basil, dill, and tarragon. Experiment with different herbs to find the combinations that you like best.

Make it

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Ingredients

2 pounds russet potatoes, peeled, cut into 1-inch pieces

1 cup whole milk

4 tbsp butter, melted

3/4 cup freshly grated mozzarella

1/2 cup freshly grated Parmesan

1 tsp salt and freshly ground black pepper to taste

For the topping:

2 tablespoons Italian-style bread crumbs

1/4 cup freshly grated Parmesan

To Garnish:

Fresh parsley (optional)

Directions:

Preheat the oven to 400 degrees F. (200 degrees C.) Coat a baking dish with cooking spray and set aside. We used a 10.5 X 7.5 baking dish. If you are using a 9 X 13 baking dish, double the recipe.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15-20 minutes. Drain; transfer the potatoes to a large mixing bowl and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 1/2 cup of Parmesan. Taste and adjust salt and pepper if needed. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to combine. Sprinkle the breadcrumb mixture over the mashed potatoes. This 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, buen provecho!