Cheesy Mashed Potatoes

A very yummy twist on mashed potatoes... We had this for thanksgiving mashed potatoes this year... now a holiday tradition!


4 pounds russet potatoes peeled, cut into 1-inch pieces
1 stick butter, melted plus 1 tablespoon at room temp
1 cup milk
1 1/2 cups shredded mozzarella
1 cup freshly grated Parmesan, divided use
Salt and freshly ground black pepper
1/4 chopped fresh flat leaf Italian parsley
2 tablespoons plain dry bread crumbs


Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
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 with a potato masher. Whip with hand held mixer. Whip in the melted butter and milk. Whip in the mozzarella, 3/4 cup of the Parmesan. Season, to taste, with salt and pepper and add in parsley. 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. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.
Serving Yield: 6 to 8