Change up your mashed potatoes for variety! It is doubtful that you will have anyone protesting that you changed your mashed potato recipe, especially after one bite of these. Parmesan, a bit of mozzarella, and a crunchy bread crumb topping change it up just enough–you won’t miss the gravy! This can be prepared 4 hours ahead, chilled, brought back to room temperature and finished in the oven as you prepare the remainder of your meal.
Note: You can change out the Mozzarella using Swiss, White Cheddar or Gruyere–all taste great with the Parmesan.
How to make this recipe
Oven at 400 degrees, preheated.
13″ x 9″ Baking pan (glass or ceramic)
Olive Oil for prepping baking dish
1/2 Cup (1 stick) unsalted butter, cut into tablespoon sizes (or melted)
4 lbs. of Russet or Yukon Gold potatoes, peeled and cut into 1 inch cubes.
1 Cup of milk at room temperature (low fat, whole milk or whatever you have)
1 Cup of shredded Mozzarella cheese
1 1/2 Cup of grated Parmesan cheese (divided)
Salt and Pepper to taste
3 Tablespoons of dried bread crumbs (store bought or home made)
Cook potatoes in salted water for about 10-15 minutes until tender. Drain. Return to the same pot and mash, adding the butter and milk. Add the Mozzarella and 1 cup of the Parmesan cheese. Salt and Pepper to taste. Spoon the potato mixture into the baking dish that has been prepped with the Olive Oil. Mix the dried Bread Crumbs with the remaining 1/2 cup of Parmesan cheese and sprinkle over the top of the potatoes. (If you are holding to bake later, place in the fridge–just remember to remove so dish will reach room temp before baking.)
Bake for 20 minutes without a cover to get the best crunchy topping.