Italian Baked Mashed Potatoes Recipe
This Italian baked mashed potatoes recipe is a casserole-style side dish made with creamy yellow potatoes and infused with mozzarella and sharp Pecorino Romano cheese. Dusted with Panko and baked until golden, this Italian twist on a great comfort food makes an oh-so-company-worthy dish.
Ingredients
For the Potatoes
- 2 pounds yellow potatoes peeled and cut into quarters (Note 1)
- 2 and ½ teaspoons kosher salt divided (2 teaspoons + ½ teaspoon)
- 4 tablespoons unsalted butter cut into small pieces
- ½ cup whole milk (Note 2)
- ¾ cup fresh mozzarella shredded or finely diced
- ½ cup grated Pecorino Romano cheese
- ¼ teaspoon ground black pepper
- Handful Italian flat-leaf parsley minced
For the Panko Topping
- ½ cup unseasoned Panko breadcrumbs
- 1 tablespoon grated Pecorino Romano cheese
- ½ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- Pinch ground black pepper
- 2 tablespoons unsalted butter melted
Instructions
- Boil the potatoes in a large pot of water with 2 teaspoons of kosher salt until fork tender, about 20 minutes. Drain the potatoes, then transfer them back to the pot.
- Meanwhile, prepare the Panko topping by mixing all the ingredients together in a small bowl. Set aside.
- Preheat the oven to 375°F.
- Using a potato masher or food mill, mash the potatoes just until smooth. Stir in the remaining ½ teaspoon kosher salt, butter, milk, mozzarella, Pecorino, and pepper.
- Pour the potatoes into a 1.5-quart casserole dish. Smooth the top with a spatula, then top with the seasoned Panko breadcrumbs.
- Place the casserole dish on the oven's middle rack and bake for 20-25 minutes until the top is golden. If it's still too light, you can place it under the broiler for a bit, but watch it carefully! Garnish the casserole with the minced parsley.
Notes
Note 1: Ensure the potatoes are cut to a similar size so they boil evenly.
Note 2: The milk does not have to be heated.
General Notes:
- Mash the potatoes just until smooth. Use a potato masher or food mill, which are less likely to turn the potatoes gluey.
- You don't have to coat the dish with butter because the potatoes already have enough butter that they won't stick.
- Make sure you bake uncovered so the top browns.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 24g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 953mg | Potassium: 527mg | Fiber: 3g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 22mg | Calcium: 169mg | Iron: 1mg
Tried this recipe?Let me know how it was!