Baked Mashed Potatoes with Parmesan and Bread Crumbs

Another favorite and a keeper from this Thanksgiving. We prepared it a night before and only had to put in the oven the day of.

Note:

If preparing a night before, take it out of the fridge in the morning to bring to the room temperature.

Recipe:

1 tablespoon butter

4 lbs russet potatoes, peeled, cut into 1 inch pieces

1 cup whole milk

1/2 cup butter, melted

1 1/2 cups grated mozzarella

1 cup freshly grated parmesan

Salt and freshly ground black pepper

2 tablespoons bread crumbs

Preheat oven to 400 degrees. Coat a 13 by 9 baking dish with butter and set aside

Cook potatoes until tender in boiling salted water for about 15 min. Drain and mash. Mix in milk and melted butter. Mix in mozzarella and 3/4 cup parmesan. Season to taste with salt and pepper. Transfer potatoes to prepared dish. Stir in the crumbs and remaining parmesan in a small bowl and sprinkle the mixture over the mashed potatoes. Bake uncovered until typing is golden brown, about 20 minutes.