The typical starchy side dishes in my house are rice, mashed potatoes, french fries, baked potatoes, and pasta. Not the most creative list in the world, but one of those things goes with almost every meal and is kid friendly.
You can dress them up or just have them plain Jane. I love that the simplicity of potatoes allows them to be dressed in almost anything; Ketchup, cheese, sour cream & chives. These is a twist on classic mashed potatoes. I love doing this with my left overs. I tend to mash enough potatoes for an army! Then they stretch over 2 dinners!
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- ½ cup (1 stick) butter, melted
- 1½ cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
- Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
- Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well.
- Mix in the milk and melted butter. Mix in the mozzarella and ¾ cup of the Parmesan. Season, to taste, with salt and pepper.
- Transfer the potatoes to the prepared baking dish.
- Stir the bread crumbs and remaining ¼ cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.
- Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
- Bake, uncovered, until the topping is golden brown, about 20 minutes.