Creamy Parmesan Baked Mashed Potatoes
Ingredients:
5 medium Yukon Gold potatoes (or other creamy mashing potato), peeled and cut into 1 1/2 inch chunks
1 cup whole milk, at room temperature
4 ounces low-fat cream cheese or Neufchatel cheese, at room temperature
8 tablespoons (1 stick) unsaltd ebutter, at room temperature, cut into pieces, plus more for the baking dish
Kosher salt and black pepper
3 large eggs, lightly beaten
1/2 cup shredded Parmesan cheese
Directions:
1. Preheat oven to 400F. Fill a large pot with one inch of water. Once the water is boiling, add potatoes and cover. Butter an 8x8 inch baking dish.
2. Steam the potatoes for 15-20 minutes until they are tender and can be pierced easily with a knife. Drain the potatoes and return them to the pot.
3. Add milk, cream cheese, butter, and salt and pepper to taste. Mash them with an immersion blender or potato masher until smooth and creamy.
4. Fold in the eggs with a rubber spatula (if the potatoes are very hot, add some potato mixture to the eggs first to temper) and pour into the buttered baking dish. Sprinkle the parmesan cheese on top.
5. Bake at 400F for about 30 minutes until golden and bubbly on top. If the parmesan starts to brown too quickly, cover the dish with aluminum foil and continue baking.
5 medium Yukon Gold potatoes (or other creamy mashing potato), peeled and cut into 1 1/2 inch chunks
1 cup whole milk, at room temperature
4 ounces low-fat cream cheese or Neufchatel cheese, at room temperature
8 tablespoons (1 stick) unsaltd ebutter, at room temperature, cut into pieces, plus more for the baking dish
Kosher salt and black pepper
3 large eggs, lightly beaten
1/2 cup shredded Parmesan cheese
Directions:
1. Preheat oven to 400F. Fill a large pot with one inch of water. Once the water is boiling, add potatoes and cover. Butter an 8x8 inch baking dish.
2. Steam the potatoes for 15-20 minutes until they are tender and can be pierced easily with a knife. Drain the potatoes and return them to the pot.
3. Add milk, cream cheese, butter, and salt and pepper to taste. Mash them with an immersion blender or potato masher until smooth and creamy.
4. Fold in the eggs with a rubber spatula (if the potatoes are very hot, add some potato mixture to the eggs first to temper) and pour into the buttered baking dish. Sprinkle the parmesan cheese on top.
5. Bake at 400F for about 30 minutes until golden and bubbly on top. If the parmesan starts to brown too quickly, cover the dish with aluminum foil and continue baking.
