Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 583
- Total Fat
- 34
- Saturated Fat
- 19
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 81
- Sodium
- 847
- Total: 55 min
- Prep: 20 min
- Cook: 35 min
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
- 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.