0.0 – 0 reviews • Side Dish
| Total: |
1 hr |
| Prep: |
15 min |
| Cook: |
45 min |
| Yield: |
8-10 Servings |
Ingredients
- 1 tablespoon plus 1 teaspoon canola oil
- 12 small (3¼ pounds) russet potatoes, peeled and quartered
- Kosher salt and freshly ground black pepper
- ¾ cup whole milk
- 1 (8-ounce) package cream cheese, softened
- 1 cup freshly grated Parmesan
- ½ cup panko bread crumbs
Instructions
- 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
409 |
| Total Fat |
14 g |
| Saturated Fat |
7 g |
| Carbohydrates |
58 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
14 g |
| Cholesterol |
37 mg |
| Sodium |
827 mg |