Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs


6 to 8 servings
1 tablespoon unsalted butter, at room temperature, for greasing the baking dish unsalted butter1
1 tablespoon unsalted butter, at room temperature unsalted butter1
2 teaspoons kosher salt, plus extra for seasoning kosher salt2
4 pounds russet potatoes, peeled, cut into 1-inch pieces russet potatoes4
1 ½ cups grated mozzarella mozzarella cheese1 ½
1 cup whole milk, at room temperature whole milk1
¾ cup freshly grated Parmesan parmesan cheese¾
½ cup (1 stick) unsalted butter, melted unsalted butter1
Freshly ground black pepper freshly ground black pepper1
2 tablespoons unsalted butter, at room temperature unsalted butter2
2 cups frozen peas, thawed frozen peas2
½ teaspoon kosher salt kosher salt½
¼ teaspoon freshly ground black pepper freshly ground black pepper¼
½ cup freshly grated Parmesan parmesan cheese½
2 tablespoons plain dry breadcrumbs plain breadcrumbs2
Extra-virgin olive oil, for drizzlingextra-virgin olive oil1


Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.

In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.

Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time; cover and chill).

Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.
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