Baked Purple Mash (Sunny Anderson) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter, divided |
3 pounds purple new potatoes, halved |
3 cloves garlic, smashed |
salt and freshly ground black pepper |
3/4 cup heavy cream, warmed |
1 cup plus 2 tablespoons shredded pepper jack cheese |
1/2 cup shredded parmesan, divided |
1/4 cup panko breadcrumbs |
Directions:
1. Preheat the oven to 375 degrees F.
2. Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside.
3. In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm.
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