Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs Recipe

Name: Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish; 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; 2 tablespoons unsalted butter, at room temperature; 2 cups frozen peas, thawed; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup freshly grated Parmesan; 2 tablespoons plain dry breadcrumbs; Extra-virgin olive oil, for drizzling

Servings: persons

1 tablespoon unsalted butter, at room temperature, for greasing the baking dish
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
2 tablespoons unsalted butter, at room temperature
2 cups frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 tablespoons plain dry breadcrumbs
Extra-virgin olive oil, for drizzling

1
Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish.
2
Set aside.
3
For the potatoes: In a large saucepan, combine the butter, salt and potatoes.
4
Add enough cold water to cover the potatoes by 1 inch.
5
Bring to a boil over medium-high heat.
6
Boil until the potatoes are very tender, about 15 minutes.
7
Drain the potatoes and return them to the same pot.
8
Using a potato masher, mash the potatoes until smooth.
9
Mix in the mozzarella, milk, Parmesan and butter.
10
Season with salt and pepper.
11
Transfer the potatoes to the prepared baking dish.
12
For the peas: In a medium skillet, melt the butter over medium heat.
13
Add the thawed peas and cook until heated through.
14
Add the salt and pepper.
15
Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
16
For the topping: Stir the cheese and breadcrumbs in a small bowl to blend.
17
Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).
18
Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.

1071

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, at room temperature, for greasing the baking dish, 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, and more.

Yes, Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs

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