baked mashed potatoes with parmesan cheese and bread crumbs
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 665.7
- Total Fat: 30.8 g
- Cholesterol: 88.2 mg
- Sodium: 1,049.5 mg
- Total Carbs: 63.2 g
- Dietary Fiber: 3.9 g
- Protein: 34.2 g
View full nutritional breakdown of baked mashed potatoes with parmesan cheese and bread crumbs calories by ingredient
Number of Servings: 5
Ingredients
-
1 tbsp butter
5 russet potatoes, peeled, cut into 1" pieces
1c 1% milk
1/4c (1/2 stick) butter, melted
1 1/2c grated mozzarella
1c freshly grated parmesan
salt and freshly ground black pepper
2 tbsp plain dry bread crumbs
Directions
Preheat oven to 400 degrees F. Coat a 13x9x2in baking dish with 1 tbsp butter and set aside.
Cook the potatoes in a large pot of boiling salted water until very tender, about 15 min. 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 cups parmesan. Season to taste, with salt and pepper. Transfer potatoes to prepared baking dish. Stir bread crumbs and remaining 1/4c parmesan in a small bowl to blend. Sprinkle bread crumb mixture over 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.
Number of Servings: 5
Recipe submitted by SparkPeople user MRSTAILS.
Cook the potatoes in a large pot of boiling salted water until very tender, about 15 min. 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 cups parmesan. Season to taste, with salt and pepper. Transfer potatoes to prepared baking dish. Stir bread crumbs and remaining 1/4c parmesan in a small bowl to blend. Sprinkle bread crumb mixture over 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.
Number of Servings: 5
Recipe submitted by SparkPeople user MRSTAILS.