Ingredients
4lbyellow potatoesor russet potatoes, peeled and cut into 1½-inch pieces
½cupunsalted buttercut into 4 pieces
2tspgarlic clovesminced
1cupwhole milkand more as desired
1cupparmesan cheesefreshly grated
1½cupsmozzarella cheesefreshly grated
salt
2½tbspfresh parsleychopped (optional)
Preparation
Preheat oven to 400 degrees F. Grease a 13×9-inch baking dish.
Place potatoes in a pot and cover with water until potatoes are covered by an inch or two.
Bring potatoes to a boil over medium-high heat, then reduce heat to medium-low and simmer until very tender when pierced with a fork, about 15 to 25 minutes.
Meanwhile melt butter over medium heat. Add garlic and saute for 30 to 60 seconds to remove harsh bite, then set aside.
Drain potatoes, return to pot and mash well or pass through a potato ricer or food mill.
Add butter mixture to potatoes along with, milk, mozzarella, ¾ cup of parmesan, and 2 tablespoons of parsley. Stir and thin with a little more milk if desired and season with salt to taste.
Pour mixture into prepared baking dish, spread into an even layer. Sprinkle remaining ¼ cup of parmesan over the top.
Bake in preheated oven for 20 minutes. For better browning on top, move closer to broiler and broil briefly for about 2 to 3 minutes during last few minutes of cooking.
Garnish with ½ tablespoon of parsley and serve warm.
