Mashed Potatoes Baked with Three Cheeses
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 20 min |
| Source | Williams-Sonoma Potato by Selma Brown Morrow |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 4 large Russet potatoes (~2.5 lbs), peeled and cut into 1/2-inch cubes
- 4 1/2 oz Brie cheese, rind removed, cut into 1/2-inch dice
- 5 1/2 oz fresh white goat cheese, crumbled
- 3/4 c grated Parmesan cheese
- 1/4 c whole milk, plus more if needed
- Kosher salt
- freshly ground pepper
- 2 T minced fresh flat-leaf (Italian) parsley
- unsalted butter for greasing
Preparation
Preheat the oven to 350°F. Butter a 9-inch pie dish.
Pour water to a depth of 1 inch into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes. Transfer the potatoes to a bowl.
Empty the pot and wipe dry. Return the potatoes to the still-hot pot. Add two-thirds of the Brie cheese, two-thirds of the goat cheese, and two-thirds of the Parmesan cheese and mash well with a potato masher. Add the milk, a scant 1/4 teaspoon salt, and 1/4 teaspoon pepper and mash to blend, adding more milk, 1 tablespoon at a time, if needed to reach the desired consistency. Transfer the potatoes to the prepared dish. Sprinkle with the remaining cheeses evenly over the potatoes.
Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkled with parsley.
