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
- 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
- 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.