Francesca's Baked Mashed Potatoes With Peas and Mozzarella
Ingredients
- 5 lbs russet potatoes peeled, cut into chunks
- 1 stick butter, melted
- 1 to 1.5 cups whole milk, at room temperature
- 1 pinch fresh ground nutmeg
- 1.5 cups fresh mozzarella cut into one-inch chunks
- 3/4 cup freshly grated Parmesan
- salt and pepper to taste
Peas
- 2 cups fresh or frozen peas
- 1 tbs butter
- 1 - 2 cloves chopped garlic
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F. Butter a 13 x 9" baking dish.
- For the potatoes: In a large saucepan, combine the salt, and potatoes. Add enough cold water to cover the potatoes. Bring to a boil over medium-high heat. Boil until the potatoes are tender. Drain the potatoes and return them to the same pot. Using a potato masher, mash the potatoes. Important to use a hand masher! Mix in enough milk to make the potatoes fluffy. Then, add the nutmeg, mozzarella chunks, and butter. Season with salt and pepper. Transfer the potatoes to the prepared baking dish. Make a small indentation in the center for the peas.
- In a small pan, sautée the peas in butter, garlic, salt, and pepper. Cook briefly. Spoon into the indentation.
- Sprinkle the top of the dish with parmesan cheese and dot with little pats of butter. Cover in foil and bake for 20 minutes or so (you want the mozzarella to melt). Then, uncover and broil until golden brown.
- Serve warm.