I found this recipe on Wishful Chef‘ blog. It’s a got a different twist and I’m a big fan of cheese & garlic, so I decided to give it a try. It was pretty simple to make and it tasted pretty good, but it really didn’t taste much different from my regular cheesy garlic mashed potatoes.
- 2 pounds yukon gold potatoes, roughly cut into 1-inch pieces
- 2-4 cloves garlic
- 4 ounces fresh mozzarella cheese, chopped (or grated mozzarella)
- 1/2 cup grated Percorino Romano (or Parmesan)
- 2 tablespoons bread crumbs
- 1/2 cup milk
- 2 tablespoons butter
- salt & pepper to taste
Preheat oven to 400°F. Grease an 8 x 6 x 2 inch baking dish with butter or olive oil and set aside.
In boiling salted water, cook the potatoes and garlic cloves until they’re tender, about 15 minutes. In the meantime, stir breadcrumbs and 2 tablespoons of the Pecorino Romano together and set aside.
Drain potatoes and in the same pot, mash together potatoes and garlic to desired consistency. Mix in butter and milk. Add mozzarella and remaining Pecorino Romano and mix. Season with salt and pepper, to taste. Pour the potato and cheese mixture into your greased baking dish. Sprinkle bread crumb and cheese mixture on top of the mashed potatoes. Bake uncovered for about 20-30 minutes, until top is golden brown.
Source: Wishful Chef