Author Notes
Yukon Gold potatoes whipped with milk, eggs and tangy blue cheese make this the ultimate side dish!
—garlic and zest
Ingredients
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3 cups
leftover mashed potatoes - made with Yukon Gold potatoes
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2
scallions, white and light green parts, chopped
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1
egg
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1/3 cup
milk
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3 ounces
blue cheese, crumbled, divided
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2
slices bread (preferably sourdough or italian)
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1/4 cup
fresh parsley
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1
butter, cut into small cubes
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1 tablespoon
extra blue cheese for topping
Directions
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Preheat the oven to 375 degrees. Spray a small (3-4 cup) casserole dish with vegetable spray.
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In a large bowl combine the mashed potatoes, scallions, egg, milk and 2/3 of the blue cheese. Stir until well combined. Transfer the mashed potatoes to the casserole dish and smooth the top with the back of a spoon.
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Place the bread, italian parsley and butter into the bowl of a mini-prep food processor and pulse until fine breadcrumbs form and parsley is chopped.
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Top the potato mixture with the breadcrumbs and sprinkle with remaining blue cheese.
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Bake for 20-25 minutes until topping is browned and bubbly. Serve.
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