This is a last minute potato side dish that you can take to any party or make ahead of time for any occasion. It looks fancy yay it’s very easy to make.
You will need:
2 pounds russet or gold Yukon potatoes
7 oz. Colby and Monterey Jack cheese
1 1/2 cups warm milk
110 g unsalted butter
Salt to taste
1/2 tsp black pepper
1 cup Italian seasoned panko crumbs
1 tsp red pepper flakes
1 tsp parsley
Preparation:
Peel the potatoes, rinse and boil until very soft
Drain all the liquid and try to work on the potatoes while still hot. Use a ricer for the ultimate soft potato, you can always use a masher if you don’t have a ricer. Add 60 g of butter and add the milk slowly. I added 1 1/2 cups of milk, you can add a little more or less depending on the potato variety you’re using. Also you can add a touch more butter if you think it’s needed.
Arrange half the amount of mashed potatoes in a casserole, add a layer of cheese then the rest of potatoes. Smooth it out and melt the rest of butter with panko crumbs, red pepper flakes and parsley on top of the stove. Top the potato casserole and bake at 385 degrees F for 15-20 minutes or until you have a golden top. I like to serve with beef bourguinon, recipe coming soon.
Enjoy!
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