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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This dish is baked in a springform pan to make a mashed-potato cake. Ingredients:
3 (1-ounce) slices white bread |
7 cups peeled baking potato, cut into 2-inch pieces (about 3 pounds) |
2 tablespoons butter |
6 cups (1/4-inch-thick) sliced onion (about 1 1/4 pounds) |
8 garlic cloves, crushed |
3/4 cup 2% reduced-fat milk |
1 1/2 teaspoons salt |
1/2 teaspoon black pepper |
1/4 cup chopped fresh parsley, divided |
2 large eggs, lightly beaten |
cooking spray |
fresh parsley sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. (Breadcrumbs should measure 1 1/2 cups.) Set aside. Increase oven temperature to 375°.
3. Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain.
4. Melt butter in Dutch oven over medium-high heat. Add onion and garlic; sauté for 10 minutes or until browned. Add milk, salt, and pepper; bring to a simmer over medium heat, stirring frequently. Reduce heat; simmer 3 minutes. Place onion mixture in a food processor in batches, and process until smooth. Add potato, and process until smooth. Add 2 tablespoons chopped parsley and eggs; pulse 10 times or until combined.
5. Combine 1 1/4 cups breadcrumbs and 2 tablespoons chopped parsley; spread breadcrumb mixture into bottom of a 10-inch springform pan coated with cooking spray. Spread potato mixture over breadcrumb mixture; sprinkle with 1/4 cup breadcrumbs. Bake at 375° for 45 minutes or until golden brown. Run a knife around outside edge; cool 10 minutes. Garnish with parsley sprigs, if desired.
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