Name: Twice-Baked Cheesy Mashed Potatoes
Yield: 4 servings
Ingredients: 2 large potatoes; 1 tablespoon butter; 1 teaspoon olive oil; 1 cup milk; 12 teaspoon nutmeg; 1 teaspoon white pepper; 1 tablespoon grated parmesan cheese; 2 tablespoons shredded cheddar cheese; 1 teaspoon dried parsley flakes; 1 teaspoon cornstarch; 1 teaspoon freshly snipped parsley

Servings: persons

2 large potatoes
1 tablespoon butter
1 teaspoon olive oil
1 cup milk
12 teaspoon nutmeg
1 teaspoon white pepper
1 tablespoon grated parmesan cheese
2 tablespoons shredded cheddar cheese
1 teaspoon dried parsley flakes
1 teaspoon cornstarch
1 teaspoon freshly snipped parsley

1
Preheat oven to 200 degrees Celsius.
2
Microwave potatoes on high for approximately 10 minutes.
3
Meanwhile, heat butter and olive oil in a small saucepan on medium heat.
4
Add milk, nutmeg, and pepper, continuously stirring.
5
Bring to gentle boil.
6
Reduce heat and add Parmesan, cheddar, and parsley.
7
Simmer for 5 minutes on low heat, stirring occasionally.
8
Remove cooked potatoes from microwave and place in large mixing bowl.
9
Break apart the potatoes with a fork.
10
Add milk mixture and corn starch, mix until smooth.
11
Spoon potatoes into a small casserole dish and bake for 20 minutes.
12
Plate and sprinkle with fresh parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

Twice-Baked Cheesy Mashed Potatoes

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