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Baking dish with Italian baked mashed potatoes and spoon.
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5 from 1 vote

Italian Baked Mashed Potatoes

Italian baked mashed potatoes with mozzarella and Pecorino Romano is a simple but delicious side dish that's perfect alongside any main course!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Author: James Delmage

Equipment

Ingredients

  • 3 1/2 pounds (1.6kg) russet potatoes peeled and quartered, see notes below
  • 1 1/2 tablespoons (30g) salt for boiling potatoes
  • 1 stick (113g) unsalted butter
  • 1 1/2 cups (360g) whole milk
  • 1 cup (90g) grated Pecorino Romano cheese divided
  • 1 cup (113g) shredded mozzarella cheese divided
  • 1/2 cup minced flat-leaf Italian parsley
  • salt and pepper to taste
  • 2 large eggs

Instructions

  • Place the potatoes and salt into a large pot and overfill with cold water by 2 inches. Bring to a boil, then turn the heat down to a moderate boil. Cover pot leaving lid slightly ajar.
  • Once potatoes are fork tender (about 20-25 minutes) drain in a colander.
  • While the potatoes are draining heat butter and milk over low heat. Preheat oven to 375°F and set the rack to the middle level.
  • Rice the still-warm potatoes into the dry pot that was used for boiling. After all potatoes have been riced pour in the milk mixture, 3/4 cup each of both cheeses, and the parsley and gently stir to incorporate.
  • Season the mashed potatoes with salt and pepper to taste. Once the potatoes taste great, mix in the two eggs and pour the contents into a buttered 9x13 baking dish. Top with the remaining cheese and bake for 20-30 minutes or until the top is golden. Enjoy!

Notes

  • Floury/starchy potatoes (Russet, Idaho) work great for this dish but Yukon Gold are also a good choice.
  • Rice the potatoes into the still-hot pot that was used for boiling.  The residual heat of the pot will further dry out the potatoes.
  • A few cloves of minced garlic added to the butter and milk makes a great addition.
  • Leftovers can be saved for up to 3 days and can be reheated in the oven or mirwave.

Nutrition

Calories: 179kcal | Carbohydrates: 6.7g | Protein: 8.2g | Fat: 13.7g | Saturated Fat: 8.1g | Cholesterol: 98mg | Sodium: 447mg | Potassium: 168mg | Fiber: 0.7g | Sugar: 1.9g | Calcium: 164mg | Iron: 1mg

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