Baked Garlic Mashed Potatoes

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For one dish in your life, if you're vegan, you won't tell anybody that you slipped this luscious, most delectable side onto your plate. Nobody will know because they'll be tooo busy chowing down that turkey smothered in gravy!


This dish is made once per year because it definitely doesn't fit my bill of health and it is loaded with buttery, cheesy goodness. However, being the food lover that I am, there are some dishes in life that don't compare to its vegan alternative...enjoy...I'll be hovering in the corner in shame and excitement.


Ingredients:

2 pounds yukon gold potatoes, roughly cut into 1-inch pieces
2-4 cloves garlic
4-6 ounces fresh mozzarella cheese, chopped (or grated mozzarella)
1/2 cup grated  Parmesan cheese
2 tablespoons bread crumbs ( I use Panko)
1/2 cup milk
2 tablespoons butter
salt & pepper, to taste

Preparation:

Preheat oven to 400°F. Grease an 8 x 6 x 2 inch baking dish (the brownie dish) with butter or olive oil and set aside.

In boiling salted water, cook the potatoes and garlic cloves until they’re tender, about 15 minutes. In the meantime, stir breadcrumbs and 2 tablespoons of the Pecorino Romano together and set aside.

Drain potatoes and in the same pot, mash together potatoes and garlic to desired consistency. Mix in butter and milk. Add mozzarella and remaining Pecorino Romano and mix. Season with salt and pepper, to taste. Pour the potato and cheese mixture into your greased baking dish. Sprinkle bread crumb and cheese mixture on top of the mashed potatoes.

Bake uncovered for about 20-30 minutes, until top is golden brown.