↞ recipe box start page
Category: Potatoes
Prep Time: Cook Time: Total Time:
2 lbsmedium-size russet potatoes
3/4 cup half and half
2 tbspbutter
1 1/4 cups (packed) grated Fontina cheese (about 6 oz) or a fontina/asiago/parm blend
3 tbspchopped fresh Italian parsley
Preheat oven to 375. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tbsp parsley. Season with salt and pepper. Transfer potatoes to 11x7 inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Bake potatoes until heated through and cheese melts, about 15 minutes. Serves
view more member recipes
MASHED POTATOES WITH FONTINA AND ITALIAN PARSLEY
Category: Potatoes
Prep Time: Cook Time: Total Time:
2 lbsmedium-size russet potatoes
3/4 cup half and half
2 tbspbutter
1 1/4 cups (packed) grated Fontina cheese (about 6 oz) or a fontina/asiago/parm blend
3 tbspchopped fresh Italian parsley
Preheat oven to 375. Using small knife, pierce potatoes in several places. Place potatoes on small baking sheet. Bake until tender when pierced with skewer, about 1 hour. Cool slightly.
Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Using ricer, food mill or potato masher, mash potatoes. Mix in half and half. Add butter; stir vigorously until butter melts and potatoes are smooth. Stir in 2/3 of cheese and 3 tbsp parsley. Season with salt and pepper. Transfer potatoes to 11x7 inch glass baking dish. Sprinkle with remaining cheese. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Bake potatoes until heated through and cheese melts, about 15 minutes. Serves
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mashed Potatoes With Fontina And Italian Parsley
by sgre52160
2 pounds medium-size russet potatoes 3/4 cup half and half 2 tablespoons (1/4 stick) butter 1 1/4 cups (packed) grated Fontina cheese (about 6 ounces) or a fontina/asiago/parm blend 3 tablespoons
by sgre52160
2 pounds medium-size russet potatoes 3/4 cup half and half 2 tablespoons (1/4 stick) butter 1 1/4 cups (packed) grated Fontina cheese (about 6 ounces) or a fontina/asiago/parm blend 3 tablespoons
Mashed Potatoes With Blue Cheese And Parsley
by sgre52160
2 pounds red potatoes, cut into 2-inch chunks 2 garlic cloves, peeled 1 cup (4 ounces) crumbled blue cheese 1/2 cup 1% low-fat milk 2 tablespoons chopped fresh parsley 1/4 teaspoon freshly g
by sgre52160
2 pounds red potatoes, cut into 2-inch chunks 2 garlic cloves, peeled 1 cup (4 ounces) crumbled blue cheese 1/2 cup 1% low-fat milk 2 tablespoons chopped fresh parsley 1/4 teaspoon freshly g
Italian Mashed Potatoes
by sgre52160
1 (22 oz) pkg frozen mashed potatoes 2 1/2 cups milk 3/4 cup shredded Parmesan cheese, divided 3/4 tsp salt 1/2 tsp pepper 1/2 cup refrigerated pesto Combine mashed potatoes and milk in a larg
by sgre52160
1 (22 oz) pkg frozen mashed potatoes 2 1/2 cups milk 3/4 cup shredded Parmesan cheese, divided 3/4 tsp salt 1/2 tsp pepper 1/2 cup refrigerated pesto Combine mashed potatoes and milk in a larg
Italian Mashed Potatoes I
by sgre52160
1 (22 oz) pkg frozen mashed potatoes 2 2/3 cups milk 3/4 cup shredded parmesan cheese, divided 3/4 tsp salt 1/2 tsp pepper 1/3 cup refrigerated pesto Combine mashed potatoes and milk in a larg
by sgre52160
1 (22 oz) pkg frozen mashed potatoes 2 2/3 cups milk 3/4 cup shredded parmesan cheese, divided 3/4 tsp salt 1/2 tsp pepper 1/3 cup refrigerated pesto Combine mashed potatoes and milk in a larg
Italian Mashed Potatoes With Variations
by sgre52160
3 lb thin-skinned potatoes 1 cup milk - (about) 1-2 tbsp minced garlic 1/2 cup olive oil 1/2 cup grated Romano cheese 1/2 cup minced fresh basil leaves or parsley 1/8 tsp paprika or cayenn
by sgre52160
3 lb thin-skinned potatoes 1 cup milk - (about) 1-2 tbsp minced garlic 1/2 cup olive oil 1/2 cup grated Romano cheese 1/2 cup minced fresh basil leaves or parsley 1/8 tsp paprika or cayenn
view more member recipes
related CDKitchen recipes
Ranch Mashed Potatoes
Trisha Yearwood's Perfect Mashed Potatoes
Mashed Potato Pancakes
Leftover Mashed Potatoes Croquettes
Potatoes In Garlic Mayonnaise (Potatoes Aioli)
Italian Potato Chips
Italian Chicken & Potatoes
Broasted New Potatoes
Mashed Potato Ghosts
Potato Gnocchi With Fontina Cheese Sauce
Recipe Quick Jump