Ingredients:
1 tablespoon butter
4 lbs russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup butter, melted
1 1/2 cups grated mozzarella cheese
1 cup freshly grated parmesan cheese
salt & freshly ground black pepper
2 tablespoons plain breadcrumbs
Directions:
Preheat the oven to 400 degrees F.
Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of 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.
Mix in the milk and melted butter.
Mix in the mozzarella and 3/4 cup of the Parmesan.
Season, to taste, with salt and pepper.
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.
The recipe said 6-8 servings, but it seemed to make so much more.
Servings: 6-8
Time preparation: 20 min.
Time total: 55 min.