Cheesy Mashed Potato BakePosted: May 1, 2011
Cheesy Mashed Potato Bake
Boil and mash potatoes as you normally would do, with butter, milk, salt, & pepper. Red potatoes or Russet potatoes work great, skin on or off. Mix in an egg (or two, depending on the quantity of potatoes) as this will make the potatoes “puff up” during baking. As you’re mashing the potatoes, add any variety of cheeses you have on hand, or to make them extra special (for Easter) add in some small-cubed fresh mozzarella and any other delicious cheeses: sharp cheddar (small dice or shredded), goat cheese (small chunks), Gruyere Swiss (small cube or shredded, or any other favorite cheese. You can even add in some chopped chives for color and a little extra flavor.
After the potatoes are whipped up with the extra goodness (cheese) added in, butter a baking dish and coat the bottom and sides with bread crumbs (as if you were flouring a pan). Scoop the mashed potato mixture into the baking dish, smoothing the top and pushing it into the sides. Sprinkle generously with grated parmesan cheese and drop a few chunks of butter around the top. Bake at 400 F for about 40 minutes. Watch it as it bakes and it’s done when it’s puffed up and golden brown.
As for measurements, if you’re working with 5-6 potatoes, a small handful of any of the cheeses and one egg. 10-12 potatoes, a couple of small handfuls of any of the cheese and a couple of eggs. Use an appropriately-sized baking dish so the potatoes come close to the top before cooking.
You can’t go wrong with this recipe – so have fun and enjoy! You won’t be disappointed!
I made the Cheesy Baked Mashed Potatoes, with a twist. How about some crisp bacon and crumbled blue cheese, along with the diced fresh mozzarella.