Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

By kathya5084

This is an adaptation of a recipe by Giada De Laurentiis. I changed some of the ingredients to my taste. The sour cream allows you to prepare the potatoes a day ahead. This is wonderful for Thanksgiving!

Ingredients

• 1 tablespoon butter
• 4 pounds russet potatoes, peeled, cut into 1-inch pieces
• 1/2 to 3/4 cups whole milk
• 1/2 cup (1 stick) butter, melted
• 8 ounces sour cream
• 2 shallots minced
• 1 1/2 cups grated mozzarella
• 1 cup freshly grated Parmesan, divided into 3/4 and 1/4 cups
• Salt and freshly ground black pepper
• 2 tablespoons panko bread crumbs

Details

Servings 8
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

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 and sour cream. Mix in the mozzarella, 3/4 cup of the Parmesan and shallots. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Recipe can be prepared up to this point a day ahead of time; cover and chill. If refrigerated allow to come to room temperature before baking.
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.
Bake, uncovered, until the topping is golden brown, about 20 minutes. Will take take 30 to 40 minutes if made a day ahead and not warm.