Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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.


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    Made this tonight for Easter and WOW! So yummy.. Everybody loved them..
    WOW! This was very delicious and easy to make. Best mashed potatoes recipe by far!!!
    We really enjoyed them. An easy recipe that produces a creamy, decadent side dish
    Really good but needs a little more moisture next time I make these. They were a little dense. Thanks Giada for the tasty recipe!
    This was the best side dish at our family dinner. Our family always does mashed potatoes for thanksgiving and I was afraid to try this recipe because everyone always looks forward to the turkey and potatoes....it was a hit!!
    I tasted it before I left for the dinner and it tasted good but by the time it was served, it was extremely dense. I made them according to the recipe and even added a little more milk to keep them from being dry. Will be going back to regular mashed potatoes or even scalloped.
    A must have for our Thanksgiving and Christmas meals. 
    I made these for Thanksgiving about 3 years ago when I first saw Giada make them on TV. Ever since then, it has become a special request that I bring them every year. It is so simple to make, but also has such complex flavor that everybody can't believe its so easy. I totally recommend these anytime you need to have a side of potatoes.  
    Ps. 
    I add a little bit of garlic powder and sour cream for flavor and creaminess and use Italian bread crumbs on top for the additional spices and flavor. I also make them the day before (to cut down on stress since I have to make the turkey for the 30+ family members that come) and then just pop them in the over for about half an hour until the top is golden brown and crispy.
    I love it it's my go to recipe for mashed potatoes I don't use the breadcrumb topping its so not necessary
    mouth heaven. i cut down the cheese and used a mexican blend instead of mozzarella. used golden yellow for russet. added bacon and chives and used cream instead of milk. also used up the bacon fat (yes, it sounds gross instead of butter (why not, it was already there. the table was raving. you simply can't go wrong with this recipe!
    these are the best. lots of flavor, can't go wrong with this recipe. I never have any leftovers
    Everybody at our dinner party last night loved this recipe! The only changes I made were adding some garlic powder to the mixture, used heavy cream instead of milk and made extra of the bread crumbs mixture for the top. If you drizzle the bread crumbs with a bit of olive oil they brown up nicely. I also found that if you refrigerate the potatoes before baking they need about 30 minutes in the oven (covered and an extra 10-15 uncovered to be fully hot at 400 degrees.
    Would not make it again. Was not better than regular mashed potatoes. Flavorless and dry.
    Kids love it .... So do us adults!
    delish I actually forgot to peel my potatoes which were red and it gave it even more texture which I love. good taters!
    I made this last night and everyone LOVED it! The only change/addition was adding garlic salt to taste. Yum!!
    A nice change from mashed potatoes.
    Very good. Everyone ate it up.
    Was quite good but nothing special so I added some different blends of cheeses to make it a bit more interesting, gave it 4 stars because it still tasted great. Didn't brown within the 20 minutes though. I would still make this again, the breadcrumbs were a nice touch =
    Really good! Everyone loved this recipe. I will definitely be making it again. Perfect!
    I made this dish yesterday and everyone, and I mean everyone went back for seconds. It was the talk at the dinner table about how good the mash potatoes were. And of course they all wanted the recipe.
    Giada is like one of my favorite chefs. This is the best mashed potatoes I've tasted. Loved it very much....
    I've made these potatoes for Christmas dinner for the last four years. I'm not always impressed with Giada's recipes, but this one is terrific. The potatoes are the perfect texture. The mozzarella is not at all overwhelming or gooey, just adds to richness of the dish. The breadcrumb topping is not overpowering either, making these potatoes perfect with or without gravy. Best of all, I make this dish on Christmas Eve, up to the part when the potatoes are put in the baking dish. I then let them cool and store the baking dish in the fridge overnight. I make the parmigiana & breadcrumb topping but keep it stored in the pantry. The next day, I just have to take the potatoes out of the fridge, sprinkle on the topping and bake! No peeling and boiling ,etc. on Christmas day...love it! Perfect Mashed Potatoes & perfectly easy!
    Do you double the recipe? I am making this for Thanksgiving this year for 13 people. 
    I would double it. That's how many I'm feeding too.
    I just made this recipe with only a few modifications. I didn't use the breadcrumbs and added a bit more mozzarella since I used a little more than 4 lb of potatoes. I didn't cut them into 1 inch chunks; I just sliced them in half, so of course they needed to boil for longer. This recipe is AMAZING!! The flavor is just perfect! I paired it with fresh green beans and barefoot contessa recipe for turkey meatloaf. HEAVEN! I love to cook! :-
    Made this to go with prime rib for Christmas dinner and it was a huge hit. We're a salt loving family and I personally thought it could use a little more salt, but it's no problem to add it at the table. I will taste it next time before baking. Another amazing Gaida recipe. Thank you!!!
    I requested my Aunt make this easy side for Thanksgiving. She claims she cannot cook but you would have never known because it was a hit with everyone. You'll never make regular mashed again after you taste this.
    Great potatoes! Everybody I've fed this to raves about it. It's also a culinary sponge. Try buttermilk instead of whole milk. Toss in a couple or three cloves of minced garlic. Chopped green onion, Cheddar cheese, and bacon bits work great too. Of course I wouldn't put all that in the same dish.
     
     ...or would I? Excuse me, please. I have work to do.
    Our family loved this potato dish. We love mashed potatoes but I hate trying to keep them moist and warm on a buffet so I decided to try this recipe as an alternative. It worked great! Being able to make them a little ahead and then pop them in the oven 20 minutes before I'm ready to serve worked perfectly, and I was able to keep them warm on a hot plate without them drying out. The Parmesan really made this recipe and the breadcrumbs added a pleasant element of crunch. Nice and creamy too.
    Not a fancy dish but definitely good. I didn't like that the breadcrumbs didn't really brown in the end, but I guess without mixing it with butter you may not get that effect. I would probably kick up the topping a little next time but otherwise the cheese in the potatoes was a winner and really made the potatoes. A very good classic!
    This was decadent. Naughty but such a treat. Made it for thanksgiving and it was a hit!
    This recipe I have to say was quite good. The cheese added a nice texture and flavor to the mashed potatoes but they weren't as creamy as I'd like them to be but still delicious!
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