Baked Purple Mashed Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 28
- Saturated Fat
- 18
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 17
- Cholesterol
- 89
- Sodium
- 716
- Total: 1 hr
- Active: 40 min
Ingredients
3 tablespoons unsalted butter
3 pounds purple new potatoes, halved
3 cloves garlic, smashed
Kosher salt and freshly ground pepper
3/4 cup heavy cream, warmed
1 cup plus 2 tablespoons shredded pepper Jack cheese
1/2 cup shredded Parmesan cheese
1/4 cup panko
Directions
- Preheat the oven to 375˚ F. Coat the bottom and sides of an 8-inch square baking dish with 1 tablespoon butter; set aside.
- Fill a large pot three-quarters of the way with water, then add the potatoes, garlic and a hefty pinch of salt and pepper. Bring to a boil and cook until a fork is easily inserted into the potatoes, but they still hold their shape, about 20 minutes. Drain in a colander, then place the colander over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Return the mixture to the pot and mash well.
- Add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth but if you like it chunky, leave it chunky. Then stir in 1 cup pepper Jack and 1/4 cup Parmesan. Spread in the prepared baking dish. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons pepper Jack and the panko. Sprinkle the mixture evenly over the top of the potatoes. Bake until the top is golden brown, about 20 minutes. Serve warm.