Baked Mashed Potatoes With Parmesan

By Pierre Franey

Updated January 30, 2017

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
4(101)
Comments
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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.

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Ingredients

Yield:4 servings

  • 4 large Idaho potatoes, about 1 ½ pounds

  • 4 garlic cloves, peeled

  • Salt to taste

  • 1 cup milk

  • 2 tablespoons butter

  • ½ teaspoon nutmeg, freshly grated

  • Freshly ground black pepper to taste

  • 3 tablespoons grated Parmesan or other cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 26 milligrams cholesterol; 288 calories; 3 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 5 grams fiber; 680 milligrams sodium; 9 grams protein; 5 grams sugar

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.

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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 1 ½ by 6 ½ by 10 ½ inches.

  7. Step 7

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

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Ratings

4 out of 5
101 user ratings
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Comments

elyse

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

Aupat

Add eggs??????

stephanie

Read the recipe in the article with the egg!

Tiki

Always …incorporate your butter FIRST BEFORE dairy…

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.

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