Now this is how mashed potatoes should be done! 5-Star Mashed Potato Bake doesn’t mess around. The potatoes are fluffy, creamy, rich, and so, so buttery. Mild and nutty fontina cheese and aromatic sage help make these potatoes stand out from the crowd and dazzle. A crunchy, cheesy, and equally buttery breadcrumb topping brings the crunch to add to that 5-star feeling. 5-Star Mashed Potato Bake will make all other mashed potatoes feel like a 4-star experience!
Ingredients
- 6 tablespoons unsalted butter, divided, plus more, to taste, for greasing the dish
- 3 pounds baking potatoes, peeled and cut into 2-inch pieces
- water, to taste
- 1/2 cup crème fraîche
- 2 tablespoons parsley, chopped
- 1 tablespoon sage, chopped, plus whole sage leaves, to taste, for serving
- 8 ounces fontina cheese, shredded
- kosher salt, to taste
- pepper, to taste
- 1/3 cup plain dry breadcrumbs
- 1/3 cup Parmigiano-Reggiano cheese, freshly grated
- olive oil, to taste
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly grease a 2-quart shallow baking dish with the extra butter.
Step 3 –In a large saucepan, combine the potatoes with enough of the water to cover them by 2 inches.
Step 4 –Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.
Step 5 –Drain the potatoes well and transfer them to a large bowl.
Step 6 –Mash the potatoes with 4 tablespoons of the butter, the crème fraîche, the parsley, and 1 tablespoon of the chopped sage.
Step 7 –Fold the fontina cheese into the potatoes.
Step 8 –Season the potatoes with the salt and the pepper.
Step 9 –Spread the potato mixture in the prepared baking dish in an even layer.
Step 10 –In a small bowl and using your clean fingers, blend the remaining 2 tablespoons of the butter with the breadcrumbs and the Parmigiano-Reggiano cheese until coarse crumbs form.
Step 11 –Top the potatoes with the breadcrumb mixture.
Step 12 –Bake until golden and crisp on top, about 30 minutes.
Step 13 –In a small skillet over low heat, heat 1/4-inch of the olive oil.
Step 14 –Add the sage leaves and cook, stirring occasionally, until crisp, about 3 minutes.
Step 15 –Transfer the sage leaves to paper towels to drain.
Step 16 –Scatter the fried sage leaves over the casserole.
Step 17 –Serve.
