Monday, January 2, 2012

A new twist on potatoes. Baked Mashed Potatoes

So last night was our New Year's Day dinner.  Great steaks, as you all read about!  I am tired of baked potatoes, I am tired of mashed potatoes, I only like fried potatoes with eggs or fake brown gravy, and boiled potatoes or roasted potatoes are just old news!  Even though I felt like I wanted mashed potatoes, I don't like them plain and didn't feel any great need to prepare gravy for them.  I had seen different casserole versions of mashed potatoes but I wanted my mashed potatoes with a little sumpin' sumpin' ya know?  How often we get in a rut and just go with the same old, same old because it is what we know and we are SURE anything else will be to much work.  These potatoes are your answer to something new!

Give me anything with a crispy crust and I am in to begin with.  These turned out a million times better than I expected and my usually non potato eating husband had seconds while raving about them being the best potatoes I had ever made.  (in his opinion anyway).  So, in order to give you time to round these items up for dinner tonight, let's get straight it!!

Here is what you will need:

4 large potatoes (your choice of variety)
1/4 cup sour cream
4 ounces cream cheese softened
3/4  *divided* cup grated Parmesan cheese
1 cup bread crumbs (I used fresh because I make my own and keep them in the freezer)  I am guessing it will be good but not near AS good if you use dried.
olive oil
salt and pepper to taste

Peel and dice your potatoes into small cubes.  This will ensure they cook faster.  Make sure even though you don't have a ton of potatoes, to use a large pot of COLD salted water.  Give them some room to groove and potatoes are hard to salt enough after they are cooked.  SALT YOUR WATER liberally so they will absorb as they cook.  Cook until fork tender and drain.  You now have some options, you can smash them until smooth, use a hand mixer to whip them smooth or a ricer to break them down.  Which ever method you choose, make sure they are just nice and smooth for the most part.  Let them cool for 15 minutes uncovered.  Now, add sour cream, cream cheese, salt, pepper, and 1/2 cup of the grated parm.  Mix with a spoon until completely combined.  Spray the bottom of a small to medium casserole dish.  Depending on how thick you want them  I used a 9x9 square glass casserole dish.  Pour your potato mixture into the dish.  Give one more turn of the salt and pepper mills over the top.

Add bread crumbs evenly over the top of the potatoes.  Sprinkle remaining Parmesan cheese over the top and drizzle all over with olive oil.  Put into a preheated 350 oven for 20 minutes, then turn oven to 450 until the top is golden and crispy! Be careful at that temp not to burn them!!!

These offer the best of all worlds!  A crispy, crunchy top, a rich, cheesy, mashed potato middle, it almost makes me tear up!  This was delicious, and I would not change a single stinkin' thing.  Notice, NO BUTTER, you won't miss it one bit.  You can feel free to use fat free cream cheese and sour cream.  I would have normally used both but was using up some leftover holiday ingredients.  The fat free versions of either of those items won't jeopardize the dish in the least.  Actually, it will just allow you to eat MORE!!

Enjoy!!!  We sure did!

Your "crunchy topping on anything is amazing" chefwannabe


  1. Yum! Can't wait to try this. Maybe some green onions added to the mix. I think the bread crumbs are genius. Thank you!

  2. Thanks for sharing on my FB page. Planning them on my menu!