Tuesday, June 13, 2017
3-CHEESE MASHED POTATO BAKE
3-CHEESE MASHED POTATO BAKE Butter or cooking spray 4 pounds potatoes (Russet or gold potatoes preferred) 1/2 cup sour cream 3/4 cup milk 1/4 cup (1/2 stick or 60g) butter, melted 1 cup shredded cheddar cheese or other mix 1 cup shredded mozzarella cheese 1 cup shredded Parmesan, divided Kosher salt, to taste Freshly ground black pepper, to taste 1/2 cup plain bread crumbs or panko bread crumbs Preheat the oven to 400° F. Grease 9" x 13" butter or cooking spray. Peel potatoes and cut into 1-inch pieces. Cook the potatoes in a large pot of well salted boiling water until they are soft and tender. This should be about 10-15 minutes, depending on the size and type of potato. Drain the potatoes and place in a large bowl or back into the same pot. Add sour cream, milk and melted butter. Mash the potatoes to your desired texture. Mix in the cheese, reserving about 1/4 cup of the parmesan for topping. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Sprinkle the remaining parmesan cheese and bread crumbs over the mashed potatoes. Bake, uncovered, until the cheese/bread crumb topping is golden brown, about 20 minutes.