Mashed potatoes are a family favorite, especially for Thanksgiving (which is fast approaching), but this recipe for baked mashed potatoes is decadent and takes the classic to a whole new level.
Thanksgiving is almost here and mashed potatoes are as much a part of Thanksgiving dinner as the Turkey and the pies. At least in our household, they are. What about yours?
Since mashed potatoes can be labor-intensive – which is something you don’t really want on Thanksgiving Day – I’m trying to work on a recipe for mashed potatoes that you can make ahead of time but still give you the creamy goodness that you come to expect with the classic.
Enter baked mashed potatoes! Not only do you have creamy mashed potatoes. You have a crunchy topping. What more could anyone want? Right?
My husband went absolutely crazy over these. Normally he puts butter on everything, but he said, “these are so good, they don’t even need any butter.” Little does he know that there is butter (lots of butter) already in the mashed potatoes.
I’ll definitely be making these for our Thanksgiving dinner.
Make it Ahead of Time
The great thing is, you can make it, cover it with foil and refrigerate for one or two days before Thanksgiving! Then, just pop it in the oven when you’re ready. It’s amazing how much trouble this saves on Thanksgiving day. That peeling, boiling, draining, and mashing thing can really get in the way of your holiday joy.
Baked Mashed Potatoes
Yields 4-6 servings
1 Tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup milk, preferably whole
1/2 cup (1 stick) butter, melted
3/4 cup freshly grated Parmesan, divided
Salt and freshly ground black pepper
2 Tablespoons bread crumbs
1 Tablespoon fresh parsley, chopped
Preheat the oven to 400°F. Coat a baking dish with 1 Tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well.
Mix in the milk and melted butter. Mix in 1/2 cup of the Parmesan. Season, to taste, with salt and pepper.
Transfer the potatoes to the prepared baking dish. Stir the bread crumbs, remaining 1/4 cup of Parmesan and parsley in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.
Recipe can be prepared up to this point 1-2 days in advance; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.
Note: When making this dish a day or two in advance, take it out of the fridge about 1-2 hours before serving time. Bake in a 400°F oven for about 20 to 30 minutes or until warmed through.
I served these with Grouper Matacumbe and a Fig, Pear and Pistachio Salad.