Cheesy Baked Mashed Potatoes

The best way I can think of to describe these mashed potatoes is that they are like a twice-baked potato with out the skin. But better.

And I don’t know if you have ever had a twice-baked potato, but they are pretty freaking awesome.

Lets just think about all the deliciousness for a second.

Mash potatoes are little clouds from heaven.

Creamy cheesiness makes everything taste comforting and warm.

And a crunchy top is the star on the top of the tree.

I don’t know what more you could want from me. This is pretty much just tastiness in a baking dish.

Boom. Mind blown.

You will need…

4 large russet potatoes, peeled and cubed

4 tablespoons butter (1/2 stick)

1 cup whole milk

1 ½ cups sharp white cheddar cheese

1 cup freshly grated Parmesan cheese

¼ cup Italian seasoned dry bread crumbs (or crushed croutons)

Salt and pepper to taste

Start by adding all the potatoes to a large pot and fill it with water just till the potatoes are covered.

Salt the water well and bring the water to a boil. Boil until the potatoes are very tender. About 20 minutes.

Preheat your oven to 400 degrees F.

Drain the potatoes from the water and add them back to the pot

Season the potatoes with salt and pepper and add in butter and the milk.

Mash the butter, potatoes and milk together until they are smooth.

Add in the cheddar cheese and ¾’s cup of the Parmesan cheese and stir until the cheese is melting.

Spread the mashed potatoes out in a 9 x 13 inch baking dish.

Top the potatoes with the rest of the Parmesan and the breadcrumbs.

Bake the potatoes for 20 minutes, until golden brown on top.

Remove from the heat and let them cool for 5 minutes.

Serve hot.

Love and Beer Floats

Angela 

Cheesy Baked Mashed Potatoes 

4 large russet potatoes, peeled and cubed

4 tablespoons butter (1/2 stick)

1 cup whole milk

1 ½ cups sharp white cheddar cheese

1 cup freshly grated Parmesan cheese

¼ cup Italian seasoned dry bread crumbs (or crushed croutons)

Salt and pepper to taste

Start by adding all the potatoes to a large pot and fill it with water just till the potatoes are covered.

Salt the water well and bring the water to a boil. Boil until the potatoes are very tender. About 20 minutes.

Preheat your oven to 400 degrees F.

Drain the potatoes from the water and add them back to the pot

Season the potatoes with salt and pepper and add in butter and the milk.

Mash the butter, potatoes and milk together until they are smooth.

Add in the cheddar cheese and ¾’s cup of the Parmesan cheese and stir until the cheese is melting.

Spread the mashed potatoes out in a 9 x 13 inch baking dish.

Top the potatoes with the rest of the Parmesan and the breadcrumbs.

Bake the potatoes for 20 minutes, until golden brown on top.

Remove from the heat and let them cool for 5 minutes.

Serve hot.

This weekend was a wonderful reminder of how blessed I am.