baked mashed potatoes with parmesan and bread crumbs

It's Mashed Potato Time, and over a hundred food bloggers are participating in the Crazy Cooking Challenge, which exists to find the Ultimate Mashed Potato Recipe. I had recently bookmarked this recipe from Bookcase Foodie, so this challenge was a perfect fit.

I enjoyed these potatoes, particularly with the mozzarella and parmesan cheese. The Daughter wished the potatoes could have been creamier (use heavy cream then,) saltier (I've got high blood pressure and have salt issues- she can add what she wants) and more buttery (ditto to adding a pat of butter.) She managed to down three servings, so they couldn't have been that bad.

What is also great about this recipe is that you can prepare the dish ahead of time, and then bake it in the oven when you need to. If you do so, add the bread crumbs right before the potatoes go into the oven.

I didn't check Giada's recipe until typing up this post, and that's when I saw that Giada suggests 1 stick butter and whole milk. Bookcase Foodie did a lighter, waist-friendly version. Which version would you choose?

Lastly, as you can see when you scroll down, each recipe has a *like* button you can click. Crazy Cooking Challenge has a little contest going on- so please vote for my recipe by clicking  *like* on #66.

Baked Mashed Potatoes with Parmesan and Bread Crumbs
adapted from Giada de Laurentiis at foodnetwork.com
Serves 6-8


Printable Recipe

4 pounds potatoes, peeled and cut into 1-inch pieces
1 cup whole milk (or skim, if you're watching your cholesterol)
¼ cup butter, melted (Giada suggest ½ cup)
1½ cups grated mozzarella
1 cup freshly grated Parmesan, divided
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat oven to 400ºF.

Coat a 13x9-inch baking dish with oil.

Bring a large pot of salted water to boil. Cook the potatoes in the boiling water until very tender, about 12 minutes.  Drain the potatoes and return them to the same pot. Mash well and mix in the milk and butter. Mix in the mozzarella and ¾ cup parmesan cheese. Season with salt and pepper to taste.

Transfer the potatoes to the prepared baking dish. The dish can be refrigerated at this point for up to six hours. (That's the official time. I don't see why you can't do it overnight.) Stir together the bread crumbs and remaining parmesan cheese. Sprinkle the bread crumb mixture over the mashed potatoes. Bake, uncovered, until the topping is golden brown, about 20 minutes.