Baked Double Cheese Mashed Potatoes

 Double Cheese Mashed Potatoes, creamy mashed potatoes with the perfect combination of Mozzarella and Parmesan and then baked.  Delicious.

Baked Double Cheese Mashed Potatoes, these have become one of our favourite baked side dishes. They go great with anything.

It’s time once again for the monthly Taste Creations Blog Hop, and this month, our food idea is Easy Side Dishes (some delicious ideas for Thanksgiving or Christmas this year)!

I have a husband who is not that crazy about potatoes.  He never liked them boiled.

Actually I kind of like the Italian way, warm boiled potatoes tossed with some olive oil and chopped parsley and a sprinkling of salt,  pretty darn good in my opinion!

As long as they are baked and a little crunchy on top he’s happy.  And sometimes he has a mad desire for Roast Beef, Yorkshire Pudding and Mashed Potatoes and Gravy!

Since I am always looking for some way to add some of my favourite cheese, Parmesan to recipes I thought why not bake it with some mashed potatoes.  This way everyone is happy!

More Side Dishes you may Enjoy!

Italian Breaded Eggplant

Broccoli Cheese Bake

Baked Broccoli Tater Tots

Creamy Broccoli Potato Casserole

Roasted Rosemary Onions

Baked Double Cheese Mashed Potatoes

My youngest liked the idea of adding some stretchy cheese, so we decided that adding some firm Mozzarella to the mix would be perfect and the Italian decided some chopped onions wouldn’t be such a bad idea either.

So if you are a mashed potato cheese lover I hope you try out this Baked Double Cheese Mashed Potatoes and let me know if you.  Buon Appetito!

Print Recipe

4 from 1 vote

Baked Double Cheese Mashed Potatoes

Double Cheese Mashed Potatoes, baked with mozzarella & parmesan cheese, Italian parsley the perfect side dish for Thanksgiving & Christmas. 

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Side Dish, Side Dishes

Cuisine: American/Italian

Servings: 6 servings

Calories: 256kcal

Author: Rosemary

Ingredients

• 5-6 medium potatoes (peeled and chopped large)
• 1/2 onion (chopped)
• 4 tablespoons butter (divided)
• 1/4 cup + 2 tablespoons milk
• 3/4 cup grated firm mozzarella
• 1/2 teaspoon salt
• pepper to taste

TOPPING

• 1/4 cup freshly grated parmesan cheese
• 1-2 tablespoons finely chopped Italian Parsley

US Customary - Metric

Instructions

• In a large pot of boiling water cook potatoes until tender, drain well.
• In a small frying pan add 1 tablespoon of butter and chopped onion sauté  until slightly golden.
• Pre heat oven to 350°.  Lightly butter a 10 x 7 inch baking dish (approximately).
• Place drained potatoes in a large bowl and mash with a potato masher, then add 3 tablespoons of butter and milk and beat until creamy.(If needed add a little more butter and or milk).  Fold in onion butter mixture and shredded mozzarella cheese.
• Spoon into prepared baking dish.  Top with Parmesan and chopped parsley.  Bake for approximately 10 - 15 minutes (I broiled it for the last 5 minutes to brown the top). Let sit a couple of minutes before serving.  Enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 27g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 437mg | Potassium: 903mg | Fiber: 5g | Vitamin A: 7.6% | Vitamin C: 29.4% | Calcium: 19.5% | Iron: 38.9%

THE TASTE CREATIONS BLOG HOP HAPPENS ON THE 1ST MONDAY OF EVERY MONTH. EVERY MONTH, MYSELF AND 3-4 OTHER BLOGGERS CHALLENGE OURSELVES TO MAKE SOMETHING WITH A CHOSEN INGREDIENT. HOPE YOU WILL CHECK OUT THESE RECIPES TOO.  AND HAVE A GREAT WEEK EVERYONE!

Terri at Our Good Life –  Homemade Applesauce

Nikki at Tikkido  –   Cider Glazed Roasted Brussel Sprouts with Bacon

Lauren at Mom Home Guide –  Easy Buttery Parsley Potatoes Thanksgiving

Terri at The Freshman Cook –  Autumn Veggies with Rice