Ah, mashed potatoes—what’s not to love? They’re like a warm hug on a chilly day, comforting and oh-so-satisfying.
This easy baked Parmesan mashed potato recipe will have you questioning why you ever made them any other way. Imagine fluffy potatoes mingling with the rich, cheesy goodness of Parmesan.
It’s like a party in your mouth, and everyone’s invited!
Steps
- Preheat your oven to 400°F (200°C) and apply grease to a 13×9-inch baking dish. Place the potatoes in a large pot, cover them with water, and ensure the water level is one to two inches above the potatoes.
- Bring the water to a boil over medium-high heat, then lower the heat to medium-low and let the potatoes simmer until they become very tender, approximately 15 to 25 minutes. While the potatoes are cooking, melt butter in a pan over medium heat, add garlic, and sauté for about 30 seconds before setting aside.
- After draining the potatoes, return them to the pot and mash them thoroughly. Incorporate the butter-garlic mixture, milk, mozzarella, 3/4 cup of parmesan, and 2 tablespoons of parsley into the mashed potatoes. Mix well, adding more milk if needed, and season with salt to taste.
- Transfer the potato mixture into the prepared baking dish and spread it evenly. Bake in the preheated oven for 20 minutes. For a golden top, move the dish closer to the broiler and broil for about 1 to 3 minutes.
- Once baked, garnish the potatoes with 1/2 tablespoon of parsley and serve them warm.
Ingredients
- Yukon gold potatoes or russet potatoes
- Unsalted butter
- Garlic
- Whole milk
- Parmesan cheese (3/4 cup for mixing, 1/4 cup for topping)
- Mozzarella cheese
- Fresh parsley (optional, 2 tablespoons for mixing, 1/2 tablespoon for garnish)
- Salt
- Black pepper
- Chives (optional)
Nutritional Values
Calories: 285 | Calories from Fat: 144 | Fat: 16g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 249mg | Potassium: 808mg | Carbohydrates: 24g | Fiber: 4g | Sugar: 1g | Protein: 8g | Vitamin A: 580IU | Vitamin C: 22.1mg | Calcium: 255mg | Iron: 6.1mg
FAQ
- Can I use a different type of potato for this recipe?
- Yes, you can use either Yukon gold potatoes or russet potatoes. Yukon golds tend to be creamier, while russets are starchier.
- How can I avoid making the mashed potatoes gluey?
- Be careful not to overwork or over-mix the potatoes as this can lead to a gluey texture.
- Is it necessary to include parsley in the recipe?
- Parsley is optional. It adds a subtle flavor and a touch of color, but you can omit it if desired.
- What is the best way to achieve a golden brown topping?
- For a deliciously golden brown cheesiness, briefly broil the dish for 1-3 minutes after baking.
- Can these mashed potatoes be reheated?
- It’s recommended to serve them immediately after preparation for the best taste. However, leftovers can be stored in an airtight container in the fridge.
Tips
- When preparing these mashed potatoes, be cautious not to over-mix them, as this can lead to a gluey texture. Aim for a smooth consistency while preserving the potatoes’ natural fluffiness.
- For a beautifully golden and cheesy topping, consider broiling the dish briefly for 1-3 minutes after baking. This step is optional but enhances the dish with a delicious golden-brown finish.
- While parsley adds a subtle flavor and appealing color, you can omit it if you prefer a more straightforward taste. Its inclusion is optional based on your personal preference.
- If you’re using Yukon gold potatoes, expect a creamier texture, whereas russet potatoes will offer a starchier finish. Choose the variety that best suits your taste.
Equipment
- Potato ricer or food mill – for mashing the potatoes smoothly.
- 13 x 9-inch baking dish – for baking the mashed potatoes.
- Broiler-safe oven – to achieve the golden brown topping by broiling briefly (if not already available at home).
