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Baked Mashed Potatoes with Peas, Parmesan Cheese and Breadcrumbs
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| Potatoes: | |
| 1 tbsp | butter, room temp |
| 2 tsp | salt |
| 4 lbs | russet potatoes, peeled, cut into 1" cubes |
| 1 1/2 cups | shredded mozz |
| 1 cup | whole milk, room temp |
| 3/4 cup | grated parm |
| 1 stick | butter, melted |
| Pepper | |
| Peas: | |
| 2 tbsp | butter, room temp |
| 2 cups | frozen peas, thawed |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| Topping: | |
| 1/2 cup | grated parm |
| 2 tbsp | plain breadcrumbs |
Olive oil for drizzling
Preheat oven to 400. Butter a 13x9" baking dish.
In a large saucepan, combine butter, salt and potatoes. Add enough cold water to cover potatoes by 1". Bring to a boil over medium high heat. Boil until the potatoes are very tender, about 15 mins. Drain the potatoes and return them to the same pot. Mash the potatoes until smooth. Mix in the mozz, milk, parm and butter. Season with salt and pepper. Transfer potatoes to baking dish.
In medium skillet, melt butter over medium heat. Add peas and cook until heated through. Add salt and pepper.
Make a well in the middle of potatoes. Fill with cooked peas.
Stir cheese and breadcrumbs. Sprinkle breadcrumbs over potatoes. (This can be made up until 6 hours ahead of time).
Drizzle top with olive oil and bake for about 20 mins.
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