BAKED MASHED POTATOES WITH PARMESAN

Baked Mashed Potatoes With Parmesan image

The combination here of baked and mashed potatoes can be made in advance and reheated at serving time. A food mill or old-fashioned food ricer yields the best texture, but you can also mash the potatoes in any way you are accustomed. I like to use Idaho potatoes because they are less moist than many other types.

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 large Idaho potatoes, about 1 1/2 pounds
4 garlic cloves, peeled
Salt to taste
1 cup milk
2 tablespoons butter
1/2 teaspoon nutmeg, freshly grated
Freshly ground black pepper to taste
3 tablespoons grated Parmesan or other cheese

Steps:

Peel potatoes and rinse well.
Place potatoes and garlic in a saucepan with water to cover. Add salt and bring to a boil. Simmer 15 to 20 minutes or until potatoes are tender. Drain and mash and place in a saucepan.
Preheat broiler.
Heat milk in a saucepan.
Add butter and nutmeg to milk. Stir with a wooden spatula until butter melts. Add milk gradually to the potatoes, stirring with a spatula. Add salt, if desired, and pepper.
Spoon potatoes into a heatproof serving dish measuring 1 1/2 by 6 1/2 by 10 1/2 inches.
Smooth top with a spatula and sprinkle with cheese. Place potatoes under broiler until nicely browned.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 588 milligrams, Sugar 4 grams, TransFat 0 grams