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Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs Recipe

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (393)

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Average Rating:

Total Reviews: 393

Showing 301-310 of 393

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  • on March 01, 2006

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    We loved the potatoes and the bread crumbs on top just made it perfect. Our picky three year old grandson wanted to take some home with him for the next day(only there were no leftovers.

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  • on February 26, 2006

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    very good

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  • on February 25, 2006

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    Although I often use Yukon Gold Potatoes in many potato dishes, I recommend old fashioned Russets in this one. I too simmered a few cloves of crushed, peeled, garlic with the potatoes and mashed that in. Use fresh Mozarella for a good texture. Even with the put in the freezer method it still challenging to grate this cheese - but the flavor is worth it. Had a few small slices of pancetta left over from Giada's Pancetta Wrapped Pork Roast and put those on top before baking - nice addition.

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  • on February 22, 2006

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    great tasting and smelling mashed potatoes. very easy to do and were a great hit on the dinner table.

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  • on February 20, 2006

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    These were okay. I thought it was a little dry after it had baked in the oven. I think I'll skip the topping and baking and just serve the mashed potatoes with the melted cheese next time.

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  • on February 19, 2006

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    very good. good texture and taste. leftover was made into fried potato cakes. This also worked well.

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  • on February 19, 2006

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    The best Mashed potatoes I've ever had!

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  • on February 19, 2006

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    made everything very dry--if you like crunchy though, you'll like this. Seemed more like stuffing.

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  • on February 17, 2006

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    These are really good. I put them with the chops on the same page and along with some green vegetables what a combo! Nice way to jam-up regular spuds!

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  • on February 15, 2006

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    OH MY GOD! THEY WERE GREAT! WHAT MORE CAN I SAY!

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