When it comes to setting an impressive holiday table, these easy Parmesan Roasted Mashed Potatoes are one of my favorite side dishes! You can use any mashed potatoes you like as the base, or try our creamy roasted garlic mashed potatoes for a flavorful addition.
These baked mashed potatoes are made magical with a quick (literally 1 minute) combination of melted butter, bread crumbs, Parmesan cheese and seasoning. The crunchy topping combines with the creamy potatoes for an out of this world alternative to the standard dish of mashed potatoes during your Thanksgiving or Christmas gatherings.
What I love the most about this version of baked mashed potatoes with cheese, is that it is super flexible! Whatever potatoes you have on hand can be cooked up this way. If you have leftover baked potatoes, the insides can be scooped out and mashed to become the perfect base for this cheesy crispy dish.
What Are The Best Potatoes For Mashing?
This is a big controversy! However, your choice of the perfect potatoes for your mash are very dependent on your flavor preferences and the purpose of your dish. High starch potatoes are best. Period. Russet (or Idaho) potatoes have the best consistency for mashing, and will absorb the butter and cream very well. Yukon Gold potatoes are argued to be the best for mashed potatoes by many, but we still advocate the Russet variety for best mashed potatoes consistency.
Other potatoes, such as Red potatoes, offer more flavor than Russet or Yukon potatoes but have a waxy texture that will easily result in gluey mashed potatoes. We like to use these for other recipes, such as a hearty beef stew, or in combination with Russet potatoes (50/50 mix for more flavor).
Easy Tips For The Most Perfect Mashed Potatoes:
- Choose a good type of potato (Russet or Yukon – see above for our preferred potato for mash).
- Cut your potatoes into large chunks. This will help to prevent the pieces from absorbing too much water while boiling.
- Keep your potatoes hot! Whether you are mashing or ricing your boiled potatoes, keeping them hot during the mashing process is important for maintaining a creamy texture.
- Add butter first. The fat should be added to potatoes before any liquid. This helps to maintain the firmness of the potato, before softening potatoes with milk or cream.
- Use a quality butter that you like the flavor of, and using unsalted butter is recommended so that you can control the amount of flavor of your mash.
- Have heavy cream of hand for your holiday cooking. We prefer heavy cream in our potatoes, half and half or whole milk will work but this is our recommendation.
- Scalded milk or cream is the absolute best! Heat your cream or milk before adding to the mashed potatoes, then add only enough to achieve your desired mashed potatoes consistency.
Our Thanksgiving Turkey Dinner Dishes
- Oven Roasted Turkey
- Parmesan Roasted Mashed Potatoes (this page)
- Classic Turkey Gravy
- Skillet Brown Sugar Glazed Carrots
Parmesan Roasted Mashed Potatoes
- 8 russet potatoes (large, or use 8-10 large Yukon potatoes - peeled and cut into large, even sized pieces)
- 1 c unsalted butter (1/4 c or 8 Tbsp per stick of butter, 4 sticks - softened, room temperature)
- 3/4 c heavy cream (warmed - half & half or whole milk can be used)
- salt & pepper (to taste)
- 1 c mozzarella cheese (shredded)
- 1/2 c Parmesan cheese (shredded or grated)
- 4 Tbsp butter (melted)
- 1/2 c bread crumbs
- 2 Tbsp Parmesan cheese (shredded or grated)
- 1 Tbsp parsley (fresh, chopped)
- Place peeled, cut potatoes in a large pot. Cover with cold water and bring to a rapid boil, reduce heat and simmer until potatoes pieces are tender (just turned tender, do not over cook as the pieces will take on water).
- Preheat oven to 375 degrees F (190 degrees C).
- Drain cooked potatoes into a colander. While potatoes are hot, push them through a fine sieve or use a ricer to mash into a clean pan or large bowl.
- Slowly stir in butter (in 1 Tbsp pats) until melted and incorporated, then add warmed cream.
- Season with salt and pepper, to taste. Stir in mozzarella and Parmesan cheese then transfer into a baking dish.
- In a small bowl, melt butter in 30 second increments in the microwave. Add breadcrumbs, Parmesan cheese, and chopped parsley (reserve half of the parsley if you want some for garnish after baking).
- Sprinkle topping over your mashed potatoes. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until topping is golden brown.
- Remove from oven and serve immediately.