Mashed Potato Bake with Mozzarella and Parmesan

Mashed Potato Bake with Mozzarella and Parmesan

February 25, 2019   |  by Shannon   |   Recipes

Sometimes, I just need some mashed potatoes!  It is such a flavor from my youth, and has been a favorite dish of mine for as long as I can remember.  (Aren’t mashed potatoes possibly the best part of Thanksgiving???)

My mom began making an excellent baked mashed potato dish quite a few years ago, but I still view it as the new way she somehow made mashed potatoes even better.  I look forward to her baked mashed potatoes whenever she makes them, holiday or otherwise.

Last week I had a craving for them, so I decided to try my hand at it.  I don’t know my mom’s magic recipe, and I was feeling a little creative so I decided to make one up!

And so this dish was born!  Mozzarella was the melty cheese I had on hand, so that is what I decided to use as my cheese-base rather than the more traditional cream cheese in baked mashed potatoes.  And if I’m using mozzarella, you can bet I will find a way to work some Parmesan in!  (Maybe this is weird, but I could eat fresh Parmesan slivers like chips…!)

This dish can be made ahead up to the baking part—so you can make the potato mixture, put it in the fridge, and then bake it later.  This was a lifesaver last week when I wanted to make a good dinner, but knew I would not have much time in the evening.  So I made the potato mixture that morning, and popped it in the fridge until dinnertime.  It made my life soooo easy and we all enjoyed a special dinner on top of it.  A quick note, if you do this, hold off on adding the parsley until you are ready to bake the dish: this will ensure that the parsley does not turn your potato mixture green as it waits in the fridge!

One more thing, an offset spatula will make spreading the potato mixture into your baking dish so easy!  This one is my favorite.

AND USE FRESHLY GRATED CHEESE!!!

I hope you will give this mashed potato casserole a try!   (It pairs great with my Sauted Garbanzo Beans and Spinach.)

Mashed Potato Bake with Mozzarella and Parmesan

Sometimes, you just need some mashed potatoes! My mashed potato bake is a really fun spin on this beloved classic. This dish goes along great with some Gardein and my Sauteed Garbanzo Beans and Spinach.
Prep Time20 mins
Cook Time35 mins
Cooling time15 mins
Total Time55 mins
Servings: 4 people

Ingredients

  • 4 pounds Yukon Gold Potatoes, peeled and quartered
  • 2-3 garlic cloves, minced
  • 3 Tbsp butter, cut into small cubes
  • ½ tsp sea salt, plus more to taste
  • 1 cup milk
  • 1 cup mozzarella, freshly grated
  • ½ cup parmesan, freshly grated
  • ½ cup chopped parsley

Instructions

Boil the potatoes

  • Peel the potatoes and cut in halves or quarters, depending on how big the potatoes are. (We just want all the potato pieces to be about even size so they boil and get soft at the same pace.) Put the potatoes in a large pot, and fill with water until the water is a few inches higher than the potatoes. Bring to a boil.
  • Boil the potatoes for 10-15 minutes, until when you prick the potatoes with a fork they basically fall apart.

Prepare the rest of the ingredients

  • While the potatoes are boiling, prep all of your ingredients—grate the cheese, cube the butter, dice the garlic. (Hold off on chopping the parsley if you are going to refrigerate the casserole before baking. If you will bake right away, go ahead and chop the parsley as well.)

Put it altogether

  • Drain the potatoes. Keep them in the same pot (save a dish!), and add the garlic, butter, sea salt, milk, mozzarella, and parmesan. With a stand or hand held mixer, beat all the ingredients together until everything is completely incorporated and smooth.
  • At this point, you can go ahead and bake the potatoes, or you could refrigerate the potatoes until you are ready to bake them. (I have made the potato mixture the night before baking, and the morning before baking with great sucess.)

Bake the potatoes and serve!

  • When you are ready to bake the casserole, preheat the oven to 375 degrees.
  • Chop the parsley, and stir 1/3 cup of the parsley into the potato mixture. Now is also the time to taste, and add more salt if desired.
  • Spread the potatoes evenly into a 9x9 baking dish. This is yet another time when an offset spatula will be your best friend! I highly recommend using one here to evenly smooth the potato mixture into the dish.
  • Bake at 375 degrees for 35-40 minutes, until the top of the potatoes has puffed up a bit and turned a golden brown. Remove from the oven and cool for 10-15 minutes. Garnish the top of the dish with the remainder of the chopped parsley, and serve!

Notes

 This mashed potato bake is great with some Gardein and my Sauted Garbanzo Beans and Spinach
This dish can be made ahead up to the baking part—so you can make the potato mixture, put it in the fridge, and then bake it later.  I have made the potato mixture the night before baking, and the morning before baking with great success.  If you do this, hold off on adding the parsley until you are ready to bake the casserole: this will ensure that the parsley does not turn your potato mixture green as it waits in the fridge!

© Macarons and Mimi

I’m Shannon, thanks for visiting!  When I’m not on an adventure with my 3 year old, I’m developing plant-based recipes or watching a Classic Film!

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