Baked Mashed Potatoes with Parmesan Cheese &Bread Crumbs

It’s that time of month again – Secret Recipe Club time! I have to tell you, I am amazed at how much fun this is and how much I look forward to being paired with amazing food bloggers!

This month I was assigned to a wonderful blog called SteakNPotatoesKindaGurl. Desi has so many wonderful recipes over there that it was really difficult for me to choose just one! And then I came across it! Giada de Laurentiis’  Mashed Potatoes with Parmigiano and Bread Crumbs from Giada’s Family Dinners.

Mashed potatoes are one of those dishes that you serve and everyone feels like they’re home.

My darling had been away all summer working. I keep asking what he’d like to have for dinner. “Food. Food you’ve cooked, Mom. Other than that, I don’t care.”

Sigh. Just once I would like to say – “Hey, what would you like for dinner?” and actually get a response. Well, a response besides “I don’t know.” I don’t have a recipe for “I don’t know” and since they seem to request it so often, I am afraid of repeating myself too often by making it!

My son’s favorite cold any weather comfort food is meatloaf, mashed potatoes and string beans.

So we have a trifecta – the Secret Recipe Club, the triumphant return of the half-starved prodigal son, AND cold, stinky, rainy, summer-is-over, weather!

This recipe is really very simple and delicious. My guys are mashed potato purists, but that didn’t stop them from gobbling this up!

  • 1 T butter
  • 2 lbs russet potatoes, cut into 1-inch pieces
  • 1/2 C milk, room temperature
  • 1/4 C (1/2 stick) butter, melted AND 1 T butter
  • 3/4 C grated mozzarella cheese
  • 1/2 C grated Parmesan cheese
  • salt and pepper
  • 1 T plain bread crumbs

Preheat oven to 400°. Coat a 13×9 inch baking dish with 1 tablespoon of butter.

Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain potatoes and return potatoes to the same pot. Mash well.

Mix in the milk and melted butter. Mix in the mozzarella and 3/4 of the Parmesan. Season with salt and pepper, to taste.

Transfer the potato mixture to the prepared baking dish.

Stir the bread crumbs and remaining 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.

NOTE: This recipe can be prepared up to 6 hours ahead of time, up to the point right before you bake it. Cover and chill. This recipe is also easily halved!

Desi, thank you for sharing your wonderful recipes with me! I hope I did this one justice!

There’s still time to stop by my wonderful Giveaway ~ $100 American Express gift card! So simple – follow this link and leave a comment! Winner will be picked September 29th!



Cilantro Fries

I am now totally enamored by Marcela Valladolid. I like her style. I love all the fresh ingredients and, especially, that most of them are easily found!

On the same show that inspired me to make Burgers al Pastor, Marcela made Cilantro Fries. The recipe below is Marcela’s. I changed it a bit for what we were doing that day.  My changes are in my notes as you read through. Marcela made these in the oven using frozen fries, I made these on the grill using fresh fries. Seriously, why turn on the oven if you don’t have to!

  • Nonstick cooking spray
  • 1 bunch fresh cilantro
  • 1 small clove garlic
  • 1 (28-ounce) bag frozen potato wedges, preferably organic, thawed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt

NOTE: Instead of frozen potato wedges, I cut potatoes into slices, first cutting the potatoes in half lengthwise and then into planks, lengthwise, maybe about 1/4″ thick.

Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray.

NOTE: I always cook the potatoes in the microwave before putting them on the grill. This gives them an advance cooking and they don’t take forever on the grill.

Combine the cilantro and garlic in a food processor and process until combined.

NOTE: I also added the oil to the food processor.

Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly.

Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve.

NOTE: After the microwave, I added the cilantro mixture to the potatoes, tossed and put the potatoes onto a sheet of foil and placed it on the grill.

WONDERFUL!

Tuscan Potato Salad

I LOVE POTATO SALAD. I LOVE MAYONNAISE. I don’t like the 2 in the same dish.

I am not a fan of hard boiled eggs in my potato salad, or macaroni salad for that matter. I don’t like mayo in my potato salad. I do like mayo on my french fries, though. Yes, I know, picky, picky, picky!

I like a salad that is room temperature friendly and is not likely to spoil or taste funny if it’s too hot outside.

I love this recipe. It started out as a Paula Deen recipe. It was the first non-mayo based potato salad I had seen that I found intriguing. It has changed now – through tweaking and tweaking – to be my recipe. 

I was thrilled to see potato salad as this months’ challenge at the Daring Kitchen! I have decided that with my changes that this is a Tuscan-style potato salad.

It’s really quite simple and can easily be doubled or halved.

  • 14 or 15 large red potatoes (about 5 pounds)
  • s&p
  • 1/2 C chopped fresh parsley
  • 1/2 C chopped scallions
  • 3 cloves garlic finely minced
  • 1 t salt
  • 1/2 t dry mustard
  • 1 T sugar
  • 1 T Worcestershire Sauce
  • 1 C extra virgin olive oil
  • 1/2 C white wine vinegar
  • 1 T marjoram
  • 1 t lavender

I switch this around quite a bit. Sometimes I substitute tarragon or thyme for the marjoram; or basil for the parsley; or simply add basil in with the parsley.

Give potatoes a good scrub. Place potatoes in a large pot and cover with water. Bring water to a boil. Once boiling, generously salt the water and boil until potatoes easily pierce with a knife and are tender – about 30 to 40 minutes.

Once done cooking, drain potatoes and let sit until cool enough to handle. At this point, you can peel the potatoes if you want.  Cut potatoes into bite sized chunks. 

Place cut potatoes in a bowl and sprinkle the parsley (or basil) and scallions over the top.

In a separate bowl, mix together the remaining ingredients. Pour over the warm potatoes. Mix. Let stand at room temperature for at least 4 hours or all day, mixing every hour. Do not refrigerate before serving. This is best served at room temperature.

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