Ingredients
Mashed Potatoes
8 russet potatoes (large, or use 8-10 large Yukon potatoes - peeled and cut into large, even sized pieces)
1 c unsalted butter (¼ c or 8 tablespoon per stick of butter, 4 sticks - softened, room temperature)
¾ c heavy cream (warmed - half & half or whole milk can be used)
salt & pepper (to taste)
1 c mozzarella cheese (shredded)
½ c Parmesan cheese (shredded or grated)
Parmesan Topping
4 tablespoon butter (melted)
½ c bread crumbs
2 tablespoon Parmesan cheese (shredded or grated)
1 tablespoon parsley (fresh, chopped)
Directions
1
Mashed Potatoes
2
Place peeled, cut potatoes in a large pot. Cover with cold water and bring to a rapid boil, reduce heat and simmer until potatoes pieces are tender (just turned tender, do not over cook as the pieces will take on water).
3
Preheat oven to 375 degrees F (190 degrees C).
4
Drain cooked potatoes into a colander. While potatoes are hot, push them through a fine sieve or use a ricer to mash into a clean pan or large bowl.
5
Slowly stir in butter (in 1 tablespoon pats) until melted and incorporated, then add warmed cream.
6
Season with salt and pepper, to taste. Stir in mozzarella and Parmesan cheese then transfer into a baking dish.
7
Parmesan Topping
8
In a small bowl, melt butter in 30 second increments in the microwave. Add breadcrumbs, Parmesan cheese, and chopped parsley (reserve half of the parsley if you want some for garnish after baking).
9
Sprinkle topping over your mashed potatoes. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until topping is golden brown.
10
Remove from oven and serve immediately.