Baked Mashed Potatoes With Parmesan

By Pierre Franey

Baked Mashed Potatoes With Parmesan
Jim Wilson/The New York Times
Total Time
40 minutes
Rating
4(94)
Comments
Read comments

The combination here of baked and mashed potatoes can be made in advance and reheated at serving time. A food mill or old-fashioned food ricer yields the best texture, but you can also mash the potatoes in any way you are accustomed. I like to use Idaho potatoes because they are less moist than many other types.

Featured in: 60-Minute Gourmet

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 4large Idaho potatoes, about 1½ pounds
  • 4garlic cloves, peeled
  • Salt to taste
  • 1cup milk
  • 2tablespoons butter
  • ½teaspoon nutmeg, freshly grated
  • Freshly ground black pepper to taste
  • 3tablespoons grated Parmesan or other cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

288 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 680 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Peel potatoes and rinse well.

  2. Step 2

    Place potatoes and garlic in a saucepan with water to cover. Add salt and bring to a boil. Simmer 15 to 20 minutes or until potatoes are tender. Drain and mash and place in a saucepan.

  3. Step 3

    Preheat broiler.

  4. Step 4

    Heat milk in a saucepan.

  5. Step 5

    Add butter and nutmeg to milk. Stir with a wooden spatula until butter melts. Add milk gradually to the potatoes, stirring with a spatula. Add salt, if desired, and pepper.

  6. Step 6

    Spoon potatoes into a heatproof serving dish measuring 1½ by 6½ by 10 ½ inches.

  7. Step 7

    Smooth top with a spatula and sprinkle with cheese. Place potatoes under broiler until nicely browned.

Ratings

4 out of 5
94 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

elyse

read the 60 minute Gourmet link, it explains it better!

Aupat

Add eggs??????

John L.

"serving dish measuring 1½ by 6½ by 10 ½ inches" - Oh my, so precise. Because I don't have such a specifically dimensioned baking dish, too bad for me. Wish I could use that overly expensive Le Creuset baking pan that I splurged on.

Michael S.

Why recommend "Idaho" potatoes? While these can be fine, I think that the variety and quality are more important than where they are grown. Many locales produce high quality potatoes.

S. Parker

Michael S., Although the Idaho Potato Commission has trademarked the term "Idaho" it was and still is common shorthand for the variety, russet. I sincerely doubt Mr. Franey intended Idaho® when this recipe was published in 1990.

stephanie

Read the recipe in the article with the egg!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.