Several readers requested the recipe for the Parmesan Mashed Potatoes that I mentioned in Tuesday’s post. I couldn’t find this online anywhere to link to it so I’m writing it up in this post. It comes from The Woman’s Day Cookbook by Kathy Farrell-Kingsley, published in 1995. I believe this cookbook is out of print, which is a shame, but it’s available used and probably from your local library, too. Okay, on to the recipe!
Parmesan Mashed Potato Casserole
5 pounds potatoes, peeled and quartered
1 stick butter
1 cup milk
3 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp ground black pepper
- Heat the oven to 350°. Lightly grease a 3-quart baking dish.
- Cook the potatoes in a large pot of boiling water for 15-20 minutes, or until tender when tested with a fork. Drain and return the potatoes to the pot.
- Add the butter to the potatoes and mash until he butter melts. Add the milk, eggs, cheese, parsley, salt and pepper. Mash until smooth – some small lumps are okay. Put the potatoes in the prepared dish. (The potatoes can be refrigerated at this point and baked the next day. Bring to room temperature before baking.)
- Bake uncovered for 45-50 minutes, or until the top is puffed and golden. Serve immediately.