SAN DIEGO — Everyone loves mashed potatoes but how can you make them differently so they stand out? Shawn knows the way!
Parmesan Crusted Mashed Potatoes
- 8 - 10 Yukon Gold Potatoes, peeled
- 1 cups Buttermilk
- ½ cup Chives, chopped
- ½ stick of Butter
- ½ cup Parmesan cheese
- ½ cup Italian Bread Crums
- 1 tbsp Kosher salt
- ½ tsp Black pepper
Pre-heat your oven to 350°. Peel the potatoes, slice in half and place in a large pot covered with water, add 2 tsp of salt, bring to a slow boil and cook until tender, about 20 minutes. Drain water and let excess water evaporate, mash the potatoes leaving some small lumps, but don't over mash. Add butter and slowly add the Buttermilk to get the consistency you like, add the Chive and season if needed. In a seperate bowl mix Parmesan cheese and Italian breadcrumbs, place potatoes into a baking dish leaving the peaks, top with cheese and breadcrumbs. Place in the oven for 20 minutes and bake until slightly brown, if you'd like more browning, finish with the broiler. Just be sure to keep an eye on your potatoes.