Here’s my easy make ahead mashed potato recipe. Make the day ahead and then just pop it in the oven the next day. Yummy – I’m drooling like Pavlov’s dog right now!
Baked Mashed Potatoes with Cheese & Bread Crumbs
(recipe adapted from Giada De Laurentiis)
butter for coating baking dish
4 lbs russet potatoes, peeled and cut into small pieces
1 cup milk (I use 2%)
1/2 cup (1 stick) butter, melted
1 1/2 cups pre-shredded mozzarella
1 cup pre-grated Locatelli (or Parmesan) cheese
salt & pepper
2 tbsp plain panko breadcrumbs
Preheat oven to 400
Coat 9×13 baking dish with butter
Cook potatoes in boiling water for about 15 minutes or until tender.
Drain, return to pot and mash.
Mix in milk and melted butter.
Mix in mozzarella and 3/4 cups Locatelli.
Season with salt and pepper.
Pour into baking dish.
(can be prepared day before, covered and stored in fridge – or continue right to next step if cooking right away)
Blend together bread crumbs and remaining 1/4 cup Locatelli.
Sprinkle bread crumb mixture over mashed potatoes.
Bake, uncovered until topping is golden brown (about 20 minutes).