Parmesan Crusted Mashed Potatoes
With horseradish and butter
by Andrea Alden
Press into a buttered dish
- 5 fist sized russet potatoes, scrubbed, peeled, and cut into 2-inch chunks
- 4 tbsp. butter – divided
- 1 to 2 tbsp. horseradish mayonnaise
- 1 clove garlic, grated
- ¼ cup heavy cream
- ¼ cup shredded parmesan
- salt and pepper to taste
- small handful of fresh chives, chopped
- 3/4 cup shredded parmesan cheese
- ¼ cup panko breadcrumbs
- 2 tsp. parsley
- ½ tsp. cayenne pepper
Fill a pot of water until it just covers the cut potatoes. Bring the pot to a boil and cook the potato chunks until fork tender.
While the potatoes are cooking, combine the ingredients for the parmesan topping in a small bowl, tossing to mix thoroughly.
Remove the potatoes from the heat, drain, and replace on the still warm burner. Add 2 tbsp. butter, heavy cream, horseradish mayonnaise, shredded parmesan, salt and pepper to taste. Mash the potatoes until they’re smooth.
Butter a shallow, heatproof dish with 1 tbsp. butter. Spread the potatoes out in the dish. For fun, create a lovely design in the top. Remember, presentation is everything.
Cover the top of the potatoes with the breading mix. Melt the last tablespoon of butter and drizzle it over the topped potatoes.
Bake the whole dish on a preheated grill for 20 to 30 minutes until the top is golden and everything is heated through.
Serve right away topped with some chopped fresh chives.
Drizzle with butter
Bake to golden perfection
Serve in heaps!
Finding ways to keep mashed potatoes from being boring can seem daunting. I assure you that these Parmesan Crusted Mashed Potatoes are super amazing. Keep the horseradish a secret and everyone will be dying to have you make them for every potluck. What’s your go to potluck dish? Leave a comment and tell us. Happy Grilling!