Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Need new something to do with your regular mashed potatoes? These potatoes are relatively easy and add great flavor! You can also make them ahead and throw them in the oven right before you are ready to eat! My husband looked at the potatoes and said, "Those look good but i know i am not going to like them!" Great, i though to myself... here we go again (he is a hard person to please when it comes to food!). But surprise, surprise... he loved them!!

Yummy!

Peel and and cut potatoes into about 1-inch pieces.


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 butter.



Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.



Coat a baking dish with 1 tablespoon of butter. Transfer the potatoes to the dish.


If you do not have bread crumbs on hand, go ahead and make your own. Just throw a piece of bread in a mini chopper or food processor and there you have it!!

Easy as pie!!!

In a small bowl, stir the bread crumbs and remaining 1/4 cup of Parmesan.

Sprinkle the bread crumb mixture over the mashed potatoes. Great thing is the recipe can be prepared up to this point hours ahead of time; cover and chill. Or bake, uncovered, until the topping is golden brown, about 20 minutes.

Ready to eat... Potatoes were delicious and went great with a grilled steak!!!

Enjoy!!

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**Recipe adapted from Giada De Lauretiis

Chicken Portobello with Mashed Red Potatoes

Yesterday I was telling my hubby that it's already Thursday and I've only made 1 thing off my list off meals for the week! How did the whole week get away from me?!?! Busy week I guess:)

I made this for the family a couple nights ago and it went over pretty well minus the mushrooms for the kids of course;) Someday I promise to get better at taking pictures too cuz I realized that these are kinda blurry....but hopefully you'll be inspired anyway! This was very quick and easy to put together even though I did change a couple things{as usual I can't seem to just follow a recipe!}

We'll start with the mashed potatoes:

1-1/2 lbs. red potatoes, cubed

{I only used 5}

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 mins or until tender.

1/4 c. all purpose flour

1-1/4 t. salt, divided

1-1/4 t. rubbed sage, divided

1/2 t. dried thyme

1/2 t. pepper

4 boneless skinless chicken breast halves {6 oz. each}

Meanwhile, in a large resealable plastic bag, combine the flour, 1 t. salt, 1 t. sage, thyme and pepper. Add chicken 1 piece at a time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5 to 8 mins on each side-I did for 5 mins on each then transfered to a baking sheet and finished in the oven.

2 T. olive oil

3/4 lb. sliced baby portobello mushrooms

1 {8 oz.} pkg. cream cheese, softened, divided

1-1/4 c. chicken broth, divided

In the same skillet, saute the mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 c. broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture.

Total time including prep: 30 mins.

*Recipe adapted from Taste of Home magazine.

Enjoy!

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