Ingredients
- 4 pounds russet potatoes (peeled, and quartered)
- 4 ounces cream cheese (soft)
- 1 cup half and half (or more)
- 1/2 cup butter, softened (more to grease the dish)
- 3/4 cups grated cheddar cheese
- 3/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- TOPPING
- 1/4 to 1/3 cups dry bread crumbs
- 1/4 cup grated Parmesan cheese
How to Make
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Step 1: Preheat the oven to 400 degrees F.
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Step 2: Coat a 13 by 9 by 2-inch baking dish with soft butter and set aside.
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Step 3: Cook the potatoes in a large pot of boiling salted water until they are fork-tender, about 20 minutes. Drain; return the potatoes to the same pot and mash well. To the HOT mashed potatoes, mix in the half and half, 1/2 cup butter and cream cheese until completely blended.
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Step 4: Mix in the cheddar cheese and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.
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Step 5: Spoon potato mixture into the prepared baking dish.
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Step 6: TOPPING: Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. (Recipe can be prepared up to this point 24 hours ahead of time; cover and chill).
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Step 7: Bake, uncovered, until the topping is golden brown, about 20 minutes or a little more if baking from out of the fridge, I've taken these cold from the fridge to holiday dinners and the host just bakes it.
Tips & Variations
- 9x13 inch baking dish
We hope you enjoy this recipe!
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