Since Turkey day is next week I thought I’d share the dish I will be bringing to the MIL’s house. I found this recipe from Giada De Laurentiis years ago and have tweeked it a bit but is pretty much the same. Gotta love Giada 🙂 This recipe is in no way healthy but on the holidays I’ll make an exception! What are your favorite Thanksgiving recipes?? I’d love you to share if you’re willing!
Baked Mashed Potatoes With Parmesan Cheese and Breadcrumbs
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 3/4 cups grated mozzarella
1 1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons Panko style bread crumbs
2 tablespoons Italian seasoned bread crumbs
Preheat the oven to 400 degrees
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 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.