Cheesy Baked Mashed Potatoes With Peas

Name: Cheesy Baked Mashed Potatoes With Peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American Italian
Ingredients: 1 tablespoon unsalted butter, (at room temperature, for greasing the baking dish); 1 tablespoon unsalted butter, (at room temperature); 2 teaspoons kosher salt, (plus extra for seasoning); 4 pounds russet potatoes, (peeled, cut into 1-inch pieces); 1 1/2 cups grated mozzarella; 1 cup whole milk, (at room temperature); 3/4 cup freshly grated Parmesan; 1/2 cup 1 stick unsalted butter, melted; Freshly ground black pepper; 2 tablespoons unsalted butter, (at room temperature); 2 cups frozen peas, (thawed); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup freshly grated Parmesan; 2 tablespoons plain dry breadcrumbs; Extra-virgin olive oil, (for drizzling)

20 MINPrep Time

35 MINCook Time

8Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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For many, peas are a quintessential staple on the Thanksgiving table - so in this recipe, I figured, why not put them together with the potatoes? I love peas, and sauteeing them with some butter before adding them to a well in the center of these creamy, cheesy mashed potatoes makes them extra decadent.

A parmesan and breadcrumb topping gives the entire dish a golden-brown crispy crust before you dive into the velvety mashed potatoes - it's a Thanksgiving centerpiece that's just as tasty as it is pretty.

What I love about baked mashed potatoes are that you can really assemble it all ahead of time. Pop it in the oven when the turkey is out and resting for a perfectly hot, cheesy and golden side dish that's ready for the holiday table! Cheesy Baked Mashed Potatoes With Peas

Cheesy Baked Mashed Potatoes With Peas

Servings

Prep Time

20 minutes

Cook Time

35 minutes

Image of Cheesy Baked Mashed Potatoes With Peas

Ingredients

1 tablespoon unsalted butter, (at room temperature, for greasing the baking dish)

For The Potatoes:

1 tablespoon unsalted butter, (at room temperature)
2 teaspoons kosher salt, (plus extra for seasoning)
4 pounds russet potatoes, (peeled, cut into 1-inch pieces)
1 1/2 cups grated mozzarella
1 cup whole milk, (at room temperature)
3/4 cup freshly grated Parmesan
1/2 cup 1 stick unsalted butter, melted
Freshly ground black pepper

For The Peas:

2 tablespoons unsalted butter, (at room temperature)
2 cups frozen peas, (thawed)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For The Topping:

1/2 cup freshly grated Parmesan
2 tablespoons plain dry breadcrumbs
Extra-virgin olive oil, (for drizzling)

Instructions

Preheat the oven to 400 degrees F. Butter a 13- by 9- by 2-inch baking dish. Set aside.
For the potatoes: In a large saucepan, combine the butter, salt and potatoes. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 15 minutes. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes until smooth. Mix in the mozzarella, milk, Parmesan and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish.
For the peas: In a medium skillet, melt the butter over medium heat. Add the thawed peas and cook until heated through. Add the salt and pepper.
Using a large spoon, make a 4-inch well in the center of the potatoes and fill with the cooked peas.
For the topping: Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the breadcrumb mixture over the mashed potatoes (can be prepared up to this point 6 hours ahead of time, cover and chill).
Drizzle the top with olive oil and bake until the topping is golden brown, about 20 minutes.