Potato-Cheese Pie

My family loves mashed potatoes, but because I don’t like cooking (or eating) the same thing over and over, I try to vary the flavors or presentation while still offering my family the comfort food they love.

These dressed-up mashed potatoes are perfect as a side dish for company or as a meal on their own on meatless nights.

My husband had thirds.

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Potato-Cheese Pie

  • 5-6 large Yukon Gold potatoes, peeled, washed, and quartered
  • ⅓ cup milk
  • 1/3 cup butter + 1 Tbsp butter
  • 1 tsp sea salt
  • 1/4 cup grated Parmesan cheese + 1 Tbsp Parmesan cheese
  • 1 cup grated cheddar cheese
  • 1 Tbsp chopped parsley

Boil potatoes and drain. Transfer to large bowl. Preheat oven to 350°; grease large glass pie pan (do not use a metal one).

Add milk, 1/3 cup butter, salt, and 1/3 cup Parmesan cheese to hot potatoes. Mash until smooth. Transfer half the mashed potatoes to the prepared pie pan; place cheddar cheese on top of potatoes, and then cover with remaining mashed potatoes.

Divide 1 Tbsp butter into small pieces and place atop mashed potatoes; sprinkle with remaining Parmesan cheese and parsley.

Bake uncovered for 30 minutes or until lightly browned. Serve hot.

 

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