Description
Crispy mashed potatoes baked on a sheet pan for a crunchy texture and rich flavor.
Ingredients
Scale
- 2 lbs russet potatoes, peeled and cubed
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F (220°C).
- Boil potatoes in salted water until tender, about 15 minutes.
- Drain potatoes and return to the pot.
- Add milk, butter, salt, and pepper. Mash until smooth.
- Spread mashed potatoes evenly on a greased sheet pan.
- Sprinkle Parmesan cheese on top.
- Drizzle with olive oil and minced garlic.
- Bake for 25 minutes or until golden and crispy.
- Garnish with fresh parsley before serving.
Notes
- Use a fork to create texture on the surface for extra crispiness.
- For a richer taste, substitute half the milk with sour cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg