Baked Mashed Potato with Parmesan Cheese and Breadcrumbs
Recipe by:
Giada De Laurentiis
35
20
6-8
Easy
- 15g butter
- 1.5kg potatoes, peeled, cut into 2 1/2 cm pieces
- 250ml whole milk
- 110g butter, melted
- 150g grated mozzarella
- 100g freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tbsp plain breadcrumbs
Preheat the oven to 200°C/gas mark 6. Coat a 33cm x 23cm by 4cm baking dish with 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 25g of the Parmesan. Season, to taste, with salt and pepper.
Transfer the potatoes to the prepared baking dish. Stir the breadcrumbs and remaining 125g of Parmesan in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoe. 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.
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