Italian Mashed Potatoes – Giada

Italian Mashed Potatoes – Giada

Mashed Potatoes are true comfort food.  There is something about them that puts us at ease, takes the strain away, allows us to feel content.  Whatever the magic is, I do like mashed potatoes.

Mashed potatoes with fried onions….

Mashed potatoes with sour cream…..

Mashed potatoes made into pancakes….

Mashed potatoes in Shepherd’s Pie….

Mashed potatoes with butter

You have the picture, I am sure.

Since hubby was not home for dinner, I decided to make the kind of mashed potatoes, he can’t eat, Giada’s mashed potatoes filled with garlic and bread crumbs.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs – Italian Mashed Potatoes

1 tablespoon butter 4 pounds  potatoes, peeled, cut into 1-inch pieces
1 cup skim milk
1/4 cup butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs  

Preheat the oven to 400 degrees F.
Coat a 13 by 9 by 2-inch baking dish with spray Olive oil.
Cook the potatoes in a large pot of boiling salted water until they are very 
tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well.
Mix in the milk and melted butter.
Mix in the mozzarella and 3/4 cup of the Parmesan.
Season, to taste, with salt and pepper.
Transfer the potatoes to the prepared baking dish.
Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend.
Sprinkle the bread crumb mixture over the mashed potatoes.
Bake, uncovered, until the topping is golden brown, about 20 minutes.  (I turned up the oven for five minutes to 500 degrees to make it brown quicker.  I was hungry.)

This is delicious….not just plain delicious….super delicious.  Hats off to Giada.


  1. I made pesto mashed potatoes a couple weeks ago - I just needed a quick side, and they work so well!


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