Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs

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

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
  • Potatoes:
  • 1 tablespoon unsalted butter, at room temperature
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 4 pounds russet potatoes, peeled, cut into 1-inch pieces
  • 1 1/2 cups grated mozzarella
  • 1 cup whole milk, at room temperature
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup (1 stick) unsalted butter, melted
  • Freshly ground black pepper
  • Peas:
  • 2 tablespoons unsalted butter, at room temperature
  • 2 cups frozen peas, thawed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Topping:
  • 1/2 cup freshly grated Parmesan
  • 2 tablespoons plain dry breadcrumbs
  • Extra-virgin olive oil, for drizzling
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.

  • For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.

  • For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.

  • Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.

  • For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).

  • Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes