Parmesan Roasted Mashed Potatoes

🧂 Ingredients

• 8 large russet potatoes

  (large, or use 8-10 Yukon potatoes - peeled and cut into large, even sized pieces)
• 1 cup unsalted butter

  (2 sticks - softened, at room temperature)
• ¾ cup heavy cream

  (warmed - half & half or whole milk can be used)
• ¼ teaspoon each, salt & pepper

  (to taste)
• 1 cup mozzarella cheese

  (shredded)
• ½ cup Parmesan cheese

  (shredded or grated)
• 4 tablespoon butter

  (melted)
• ½ cup bread crumbs
• 2 tablespoon Parmesan cheese

  (shredded or grated)
• 1 tablespoon parsley

  (fresh, chopped)

Instructions

• 1 Place peeled, cut potatoes in a large pot. Cover with cold water and bring to a
  rapid boil, reduce heat and simmer until potatoes pieces are tender (just turned
  tender, do not over cook as the pieces will take on water).
• 2 Preheat your oven to 375°F (190°C).
• 3 Drain cooked potatoes into a colander. While potatoes are hot, push them through
  a fine sieve or use a ricer to mash into a clean pan or large bowl.
• 4 Slowly stir in butter (in 1 tablespoon pats) until melted and incorporated, then
  add warmed cream.
• 5 Season with salt and pepper, to taste. Stir in mozzarella and Parmesan cheese
  then transfer into a baking dish.
• 6 In a small bowl, melt butter in 30-second increments in the microwave. Add
  breadcrumbs, Parmesan cheese, and chopped parsley (reserve half of the parsley
  if you want some for garnish after baking).
• 7 Sprinkle topping over your mashed potatoes. Bake at 375°F (190°C) for 20
  minutes, or until the topping is golden brown.
• 8 Remove from oven and serve immediately.

Nutrition Info