Mashed Potato Bake with Mozzarella
My Mashed Potato Bake is packed with flavor. Mozzarella, Parmesan, garlic and creamy potatoes make this a flavorful twist on a comfort food classic.
Servings: 6 people
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Ingredients
- 3 pounds Yukon Gold or Russet Potatoes, peeled and quartered (or cut to about 1 ½ inch by 1 ½ inch pieces)
- 3 garlic cloves, minced
- 3 Tbsp butter, cut into small cubes
- 1 tsp sea salt
- 1 cup milk
- 1 cup mozzarella, freshly grated
- ½ cup Parmesan, freshly grated
- Parsley, to garnish
Instructions
Boil the potatoes
- Peel the potatoes and cut them into halves or quarters (about 1 ½ inch by 1 ½ inch pieces; this will help the potatoes cook faster.)
- Put the potatoes in a large pot, and fill with water until the water covers the potatoes by 1-2 inches. Bring the water to a boil over high heat.
- Boil the potatoes for 10-15 minutes, until when you prick the potatoes with a fork, they basically fall apart. Adjust the heat as needed during boiling to keep the water from bubbling out of the pot.
Prepare the rest of the ingredients
- While the potatoes boil, prep all of your other ingredients—grate the cheese, cube the butter, dice the garlic.
Put it all together
- Drain the potatoes, and place them back in the boiling pot. Add the garlic, butter, sea salt, milk, mozzarella, and Parmesan.
- With a hand held mixer, beat all the ingredients together, until everything is completely incorporated and smooth. (You can also do this in a stand mixer if you've got one.)
- At this point, you can go ahead and bake the potatoes, or you can refrigerate the potatoes until you are ready to bake them the next day.
Bake the potatoes
- Preheat the oven to 375 degrees.
- Oil an 8x8 inch pan, and add the potato mixture to the pan. With your offset spatula, spread the potato mixture evenly into the pan. You can spread the top smoothly with your spatula, or make some texture. (I kind of do little waves.)
- Bake at 375 degrees for 35-40 minutes, until the top of the potatoes has puffed up a bit and turned a golden brown.
Serve and enjoy!
- Remove the potatoes from the oven from oven, and let cool for at least 20-30 minutes before serving. (The longer the potatoes cool, the better each serving will retain its shape.)
- Garnish the top of the dish with chopped parsley, if desired, and serve!
Notes
This mashed potato bake is great with some Gardein and my Sautéed Garbanzo Beans and Spinach.
It's also great with the filling from my Beyond Meat Sausage Burgers with Caramelized Bell Peppers, or my Tuscan Beyond Meat Sausage with Roasted Grapes.
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 the next day.
This dish is vegetarian and gluten-free.