Chris' Recipes

Bon Appetite!

Italian Mashed Potato Bake

Written By: Chris - May• 14•15

The potato is one of the cheapest vegetables in the supermarket, and they can go a long way in feeding a lot of people.  Our grocery store often has a 5 lb. bag of Russet’s offered as a buy one, get one free, which makes them cost next to nothing!  Our kids all like them and whether mashed, baked or roasted, we consider potatoes as comfort food.  It is an important food staple and the number one vegetable crop in the world; and it’s nice that they are available year-round.

Potatoes inherently have healthy amounts of fiber, protein and starchy carbohydrates, and in their basic form and they are certified as a heart-healthy food by the American Heart Association.  Most of the time we peel them, because it’s the way the kids like them and mashing them, combining them with butter and cream severely cuts down on their fiber content and significantly increases their calorie, saturated fat and cholesterol content.  So though they are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid… and also delicious, the ways that I usually prepare them based on ingredients that I have on hand would be a stretch calling them “healthy”!

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Ingredients:
Left over Mashed Potatoes (made with butter, 1/2 & 1/2 and salt & Pepper)
1/2 pound Fresh Mozzarella Ball
2/3 Cup Parmesan Cheese, grated 
2 Roma Tomatoes, sliced
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Italian Seasoning
Salt & Pepper, to taste

I stumbled upon this dish on the internet that was printed in the Southern Junior League Cook Book and  changed it up slightly.

the southern juior league cookbook

I had a pretty large dish of left over mashed potatoes following a weekend hosting the kids.  I usually send them home with them, but didn’t this time so I had to come up with some different ways to prepare them.  I was making dinner for just Bill and I, so I used a small baking dish to avoid even more left overs!  The mashed potatoes were thick and firm.  I combined them with about 1/2 cup of the grated Parmesan cheese.  Rub the oven safe dish with olive oil and evenly spread in the mashed potatoes.

Preheat the oven to 400 degrees.

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Next, thinly slice the mozzarella and place half it on top of the mashed potatoes.

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Place the thinly cut tomato slices on top of the mozzarella and top with the dry herbs.

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Next, cover the tomatoes and Parmesan with the remaining mozzarella.

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top with a little more Parmesan.

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Bake uncovered in the preheated oven  for 25 to 30 minutes until the cheese has turned golden brown on top.

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The cheese that is blended with the potatoes is creamy and incredibly tasty combined with the slight tang of the tomatoes and Italian seasonings.

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We enjoyed this as a side dish to lamb chops and asparagus, paired with an amazing 2008 Syrah/Grenache blend by Ridge Lytton Estates.  A meal so delicious, it makes us “hummm”.

Enjoy!
Cheers!
~Chris

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