4 pounds russet potatoes
1 cup milk
1 stick butter, melted
1 cup grated mozzarella
1 cup freshly grated Parmesan
Salt to taste - I think it needs a lot
2-4 tablespoons bread crumbs or panko
Preheat the oven to 400 degrees
Coat a 13 by 9 by 2-inch baking dish with butter or spray heavily with butter flavored cooking spray.
Boil the potatoes in a large pot of salted water until for about 15 minutes. (use a fork to be sure they're tender.)
Drain and return the potatoes to the same pot.
Mash by hand for fluffier potatoes or use a hand mixer but don't overdo it or they'll get starchy.
Mix in the milk and melted butter. Mix in the mozzarella and 1 1/2 cup of the Parmesan. Season, to taste, with salt
Transfer the potatoes to the baking dish. Stir the bread crumbs and remaining 1/2 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
This will keep in the fridge unbaked for about 6 hours if you want to make it ahead of time.
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