Description
Craving a side dish that takes classic mashed potatoes to the next level? Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs combines creamy, cheesy mashed potatoes with a golden, crunchy topping for a comforting yet elegant addition to any meal.
Ingredients
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs use simple ingredients for a decadent result. Here’s what you’ll need for 6-8 servings:
- 1 tablespoon butter: For greasing the baking dish.
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces: The creamy, starchy base.
- 1 cup whole milk: Adds creaminess to the mash.
- ½ cup (1 stick) butter, melted: Enhances richness.
- 1 ½ cups grated mozzarella: Provides melty, cheesy texture.
- 1 cup freshly grated Parmesan, divided: Adds nutty, savory flavor and a crispy topping.
- Kosher salt and freshly ground black pepper: To taste, for seasoning.
- 2 tablespoons plain dry bread crumbs: Creates a crunchy topping.
Why These Ingredients Matter
- Russet Potatoes: Starchy and ideal for fluffy mashed potatoes.
- Mozzarella and Parmesan: Deliver cheesy, melty goodness and a golden crust.
- Milk and Butter: Ensure a creamy, rich mash.
- Bread Crumbs: Add a contrasting crunchy texture.
Substitutions and Variations
- Potatoes: Use Yukon gold for a creamier texture or red potatoes for a slightly waxy feel.
- Milk: Swap with half-and-half for richer mash or plant-based milk for vegan.
- Butter: Replace with plant-based butter or olive oil for vegan.
- Mozzarella: Substitute with cheddar, Gruyère, or fontina for different cheese flavors.
- Parmesan: Use Pecorino Romano or omit for a milder dish (replace with extra mozzarella).
- Bread Crumbs: Swap with panko for extra crunch or gluten-free bread crumbs.
- Vegan Option: Use plant-based butter, milk, and vegan cheeses (mozzarella and Parmesan substitutes).
- Gluten-Free: Use gluten-free bread crumbs; ensure all ingredients are gluten-free.
- Flavor Variations:
- Garlic Mashed Potatoes: Add 2 minced garlic cloves to the mash.
- Herb Mashed Potatoes: Mix in 1 tablespoon chopped fresh chives or rosemary.
- Bacon Mashed Potatoes: Stir in 4 slices cooked, crumbled bacon before baking.
- Spicy Mashed Potatoes: Add ½ teaspoon cayenne or chili flakes to the mash.
- Truffle Mashed Potatoes: Drizzle with 1 teaspoon truffle oil before baking.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 tablespoon butter, 4 pounds russet potatoes, 1 cup whole milk, ½ cup melted butter, 1 ½ cups grated mozzarella, 1 cup grated Parmesan, salt, pepper, 2 tablespoons bread crumbs.
- Preheat the oven to 400°F (204°C).
- Peel and cut potatoes into 1-inch pieces.
- Coat a 13x9x2-inch baking dish with 1 tablespoon butter.
Tip: Cut potatoes uniformly for even cooking; keep in water to prevent browning.
Step 2: Cook and Mash Potatoes
- In a large pot, bring salted water to a boil.
- Add 4 pounds potatoes and cook until very tender, about 15 minutes.
- Drain and return potatoes to the pot.
- Mash well with a potato masher or ricer.
- Mix in 1 cup whole milk and ½ cup melted butter until smooth.
- Stir in 1 ½ cups grated mozzarella and ¾ cup grated Parmesan.
- Season with kosher salt and freshly ground black pepper to taste.
Tip: Mash thoroughly for a smooth texture; don’t overmix to avoid gumminess.
Step 3: Assemble
- Transfer the mashed potatoes to the buttered baking dish, spreading evenly.
- In a small bowl, mix 2 tablespoons bread crumbs with the remaining ¼ cup Parmesan.
- Sprinkle the bread crumb mixture evenly over the potatoes.
Tip: Spread potatoes evenly for uniform baking; ensure topping covers the surface for a consistent crust.
Step 4: Bake
- Bake uncovered at 400°F for 20 minutes, until the topping is golden brown.
Tip: Check at 15 minutes to avoid over-browning; broil for 1-2 minutes if a crispier top is desired.
Step 5: Serve
- Serve hot, scooping about ¾-1 cup per serving.
- Pair with roast turkey, balsamic-roasted Brussels sprouts, or pecan pie for a holiday meal.
Tip: Let cool for 5 minutes for easier scooping; serve directly from the dish for a cozy presentation.