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+mashed potatoes with cheese then baked

post #1 of 16
Thread Starter 
Hi, I'm tyytjones, I was watching the food network tonight and saw Giada make mashed potatoes with butter and milk as usual and then put in parmesan cheese and
some mozerella cheese and mash them some more put them into a greased casserole
dish, drizzle bread crumbs and more parmesan cheese on top and put them into the
oven what she didn't say was at what temperature and how long to keep them in the
oven for. I'd love to try this recipe. I never think of things like this, I guess I'm not an
inventive cook, I wish I was but I just have to try and make these cheesey mashed
potatoes, I just wish I knew the temp and time for the oven, would anyone of you
wonderful cooks have a general idea what to try. Any help you could give would be
greatly apprectiated. I just have to have to make these potatoes, you see. lol.
bye for now:chef::lips::lips:
post #2 of 16
My first guess was 30-35 minutes at 375 minutes so I went to the Food Network site and found the recipe. Close....according to Giada it's 20 minutes at 400 degrees. If you want the whole recipe click here. The Food Network site is incredibly slow, but generally any recipe they do on a show will also be on the site.
post #3 of 16
Thread Starter 

reply to my question tyytjones

Thanks very much. The reason I didn't check it out on the internet was I didn't see it on her show, it was a clip on a show with that Alton Brown cooking thanksgiving dinner. Thank you so much for your help. Guess what type of potatoes we're having
tonight. This was very kind of you. tyytjones:lips::talk:
post #4 of 16
Something similar that you might like too.

Bake a potato and scoop out the flesh. Mix with mature cheddar. For each potato, about 2 oz and a splosh of milk, or cream. Add sauted mushrooms/bacon/onion/chorizo/flaked fish(cod, tuna or smoked haddock) Or anything you have lying about in the fridge. put it back in the potato skin with a mix of cheddar mozzarella, lots of black pepper and fresh breadcrumbs on top. Cook on gas 6-400? for 20 mins.
Great with a salad
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #5 of 16
This is one of the backbones of Italian home cooking (yes, potatoes, many are surprised) and is done kind of by eye, throwing in the odd ends of cheese left around the fridge, with a couple of handfuls of the ubiquitous parmigiano. Some add an egg.

It really doesn;t have a time or temp, people just do it, and it comes out. Italian ovens rarely have a reliable thermostat anyway. I think the hotter oven is best, 400 or more, since the potatoes are already cooked, and you just want it to get a nice crusty crust. Butter and breadcrumb the baking dish, swirl the potatoes on top so they come up in points and then dot top with butter. The points get browner and crispier and it;s very appealing that way. The bottom gets a nice crust. Bake it till you see it turn slightly brown on top. It's kind of like a huge, baked potato croquette (another mainstay of home cooking, to use up leftover mashed potatoes.)

Anyway, there is no "wrong way" to do this.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 16
Thread Starter 
Thank you for your suggestion. You people are very helpful and kind. I will definetly
also try this out. thanks again, tyytjones
post #7 of 16
Excellent suggestions above...love spuds like that.

Can add stuff like peas, slices spring onions/scallions, diced ham, sliced olives, roasted capsicum diced up (not all at once!)...endless possibilities.

Another addition you can make is to mix in an egg yolk with the filling, then whisk up the egg white till soft peaks, fold gently into the mash filling at last moment. Makes a sorrrrrt of souffle, but it's lighter, and a nice twist.

About one egg per big spud :)
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 16
I realize not everyone partakes of pork, but I am somewhat surprised no one has yet mentioned bacon. Do you think bacon, or keeping with an Italian theme pancetta might work well with potatoes?

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 16
Thread Starter 

thanks again everyone

I'd like to also thank you for your suggestion about the egg, there certainly are alot of
ways to do potatoes. I love your tag as well "just like food". thanks again everyone this
is a wonderful and helpful, friendly group of people. tyytjones:lips::beer:
post #10 of 16
Made something like that last night. Baked a whole bag of medium size, scrubbed, lightly olive oiled Idaho baking potatoes for 1 hour at 400 F sitting on a middle shelf on a baking sheet.

Took them out. Wanted to make stuffed potatoes, but the wife got ahead of me and sliced them all lengthwise in half, scooped out all the potato and put it into the kitchen aid mixing bowl.

Me, I wanted to make a roux based cheddar sauce, but it was too late now.

So, I added 1+ cup of heavy cream, 1 stick of unsalted butter, a bunch of freshly grated nutmeg, S&P, and chunks of a medium size brick of decent quality cheddar cheese. Put the big mixing blade on the KA, and proceeded to make a fairly smooth but thick mashed potatoes.

Scooped it out into the baked potatoe halves and placed them back on the cooking sheet. Sprinkled liberally with paprika, then Panko bread crumbs and then about 1lb of freshly grated parmesan cheese. Sprinkled a bit more paprika on top to help brown the cheese, and into the oven for 30 minutes at 400 F.

Since the potatoes sat side by side and covered every square inch of the baking pan (low sides like a cookie sheet), everything congealed together, and a spatula was all it took to separate individual potato halves.

Just had one reheated in the MW at work. Um Um delicious. And I'm not partial to potatos anyway. I'll eat 'em, but usually prefer rice for my starch.

But I'm on a soft diet due to recent bone graft oral surgery 3 days ago, so didn't mind eating them. Make sure to lightly oil the skins, as it makes them crispier, so they taste better, and hold their shape better when trying to stuff them.

doc
post #11 of 16
Thread Starter 

thanks so much

Thank you very much for your suggestion also. Hope you feel better very soon. I know what oral surgery is all about too. All of you people are the best and most helpful. sincerely tyytjones:lips:
post #12 of 16
Hey Tyytjones...just curious...what does the "tyyt" stand for? :)

Doc...love the domestic battle over the potatoes hehe

Teamfat...yes, everything tastes better with bacon (if you partake). Also could use fried off slices of chorizos, kranskys, ham.....nice hearty meal.

DC
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #13 of 16
Thread Starter 

tyyt stands for

Hi, originally I used a computer only at the library, never was able to believe I could afford one. To get an e mail address you had to have a log in. I tried everything,
cook, book, writer, etc, always came up taken, used and you were only allowed l hr
every 2 days on computers at the library in l997. I got mad and just went boom boom
boom and up came finally Welcome tyyt, and I've kept it ever since and just stuck my
last name on it. I looked at tag letters on computer to see if it meant anything once
and this is what it said, but I'm not one, it stated " a dues paying member of the
communist plumbers union, I read that and laughed and thought what the heck I've
had it so long now and can remember it. But not a communist, nor a plumber, I'm a
customer complaint supervisor for credit cards.
post #14 of 16
ROFL....that's a keeper for sure ....still laughing over that... thank you :)

Daina
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #15 of 16
Communist plumber! I'm giggling as i write it.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #16 of 16
Thread Starter 
May I please impose upon you wonderfully helpful people again for some of your advice?
I want to make a soup or stew in the crockpot it's a week before payday and feeling the pinch can I make a satisfying main meal soup or stew out of pkg stewing beef which by the way cost me $4.92 for less than a pound yesterday, and an onion,
potatoes, carrots and alittle bit of cabbage, I also have two pkgs of gravy mix. As
I mentioned before I'm not a very inventive cook. That's all I have for this stew is
it enough. Your all wonderfully kind people, I'm not usually broke but this week I am.
Again any help you can give me will be gratefully appreciated. Oh by the way, I'm not
crying the blues here either, just had a car repair wasn't expected and pockets now
empty. Thanks ever so much, sincerely tyytjones (Gail).
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