Creamy mashed potatoes with tanned and crunchy and cheesy topping. A combination of all good things together in one dish. Doesn’t this make it the ultimate comfort side dish? I assume that you don’t really need a recipe for mashed potatoes, do you?! But I will share a few tips for making an even better one.
* If you have time, cook the potatoes whole and unpeeled. I find that it gives the potatoes maximum flavors because they absorb less water while they get cooked.
* When the water boils, lower heat to low. It should simmer gently so the potatoes don’t break.
* After the potatoes are cooked, drain, let cool a little (but not get cold), peel and continue from there.
* If you do peel and cut them, drain them after they are cooked, and return to the hot pot, uncovered, to release their steam. This will result in mashed potatoes that don’t taste so watery and with a diluted texture.
* I like to make them with butter and milk/cream/half and half. First I add the butter and mash the potatoes, and continue from there with the rest of the ingredients.
* For a variation, try to add sour cream.
OK, for the crunchy cheesy topping:
In this recipe I used leftover mashed potatoes, but of course you can use a fresh batch.
Place your mashed potatoes in a baking dish.
Seasoned fresh breadcrumbs (recipe here)
Good soft cheese/s, like goat, feta, Bruson
Good yellow hard cheese/s, like parmesan, pecorino
Spread on top and bake at 350 degrees until potatoes are heated through and the top is lightly browned, about 20-30 minutes.