So, since bfzzzzz asked me to put less recipes per post, I decided to make this one separate from the baked one. I made a simple dinner tonight but the recipe for the potatoes was good so I figured I would post it here. I made broccoli, roasted in a foil pouch with a little butter and salt and pepper. Also, a ribeye steak, mushrooms with onions and garlic, baked mashed potatoes, and garlic butter crescent rolls.
Most of these things are simple. I have posted my mushroom recipe before so I wont bother writing all that out and the steak just had some olive oil and salt and pepper on it when I cooked it. The crescent rolls were courtesy of the Pillsbury Dough Boy.
The real star here was supposed to be the potatoes. Giada DiLaurentiis made this on the food network Thanksgiving special I was watching yesterday and they looked yummy. Mine came out delicious but they needed more of something. Something spicy or salty – maybe crumbled bacon. It is a good base recipe for mashed potatoes tho!
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Recipe courtesy: Giada De Laurentiis
Show: Everyday Italian Episode: Just for Two
* 1 tablespoon butter
* 4 pounds russet potatoes, peeled, cut into 1-inch pieces
* 1 cup whole milk
* 1/2 cup (1 stick) butter, melted
* 1 1/2 cups grated mozzarella
* 1 cup freshly grated Parmesan
* Salt and freshly ground black pepper
* 2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
This was a simple recipe and it makes a BUNCH of potatoes! Enjoy!!