Mashed Potatoes with Fontina and Italian Parsley

1. 1

   Preheat oven to 375F.

2. 2

   Using small knife, pierce potatoes in several places.

3. 3

   Place potatoes on small baking sheet.

4. 4

   Bake until tender when pierced with skewer, about 1 hour.

5. 5

   Cool slightly.

6. 6

   Bring half and half to simmer in heavy small saucepan.

7. 7

   Scrape potatoes from skin into large bowl.

8. 8

   Using ricer, food mill or potato masher, mash potatoes.

9. 9

   Mix in half and half.

10. 10

    Add butter; stir vigorously until butter melts and potatoes are smooth.

11. 11

    Stir in 2/3 of cheese and 3 tablespoons parsley.

12. 12

    Season with salt and pepper.

13. 13

    Transfer potatoes to 11x7x2-inch glass baking dish.

14. 14

    Sprinkle with remaining cheese.

15. 15

    (Can be prepared 2 hours ahead.

16. 16

    Cover and let stand at room temperature.)

17. 17

    Preheat oven to 425F.

18. 18

    Bake potatoes until heated through and cheese melts, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.