Mashed potatoes are one of my favorite sides. I enjoy them so much that I wanted to make a more complex version that can be a standalone dish, or served as an appetizer or side dish. This recipe is an adaptation from foodnetwork.com. For my version I added garlic and fresh mozzarella which I feel elevate this dish to something really special, yet it still remains simple enough to put together in less than an hour.
I added a few cloves of garlic to the boiling pot of potatoes, and I didn’t peel the potatoes because it’s healthier, and well, easier. But feel free to peel them if you don’t want the skins in your dish. To the mash I mixed in some Pecorino Romano cheese and fresh mozzarella. The Pecorino adds a salty bite and the fresh mozzarella makes everything creamier. When baked, both of the cheeses become a bit stringy. You can easily make this in advance. Just cover and chill in the fridge for a few hours or overnight. Then when you’re ready to eat, pop it in the oven to heat up before serving!
Baked Garlic Mashed Potatoes Recipe
salt & pepper, to taste
Preheat oven to 400°F. Grease an 8 x 6 x 2 inch baking dish with butter or olive oil and set aside.
In boiling salted water, cook the potatoes and garlic cloves until they’re tender, about 15 minutes. In the meantime, stir breadcrumbs and 2 tablespoons of the Pecorino Romano together and set aside.
Drain potatoes and in the same pot, mash together potatoes and garlic to desired consistency. Mix in butter and milk. Add mozzarella and remaining Pecorino Romano and mix. Season with salt and pepper, to taste. Pour the potato and cheese mixture into your greased baking dish. Sprinkle bread crumb and cheese mixture on top of the mashed potatoes.
Bake uncovered for about 20-30 minutes, until top is golden brown.
Total Time: 45 minutes
Yield: 4-6 servings