Yukon Gold potatoes whipped with milk, eggs and tangy blue cheese make this the ultimate side dish!
—garlic and zest
What You'll Need
leftover mashed potatoes - made with Yukon Gold potatoes
scallions, white and light green parts, chopped
blue cheese, crumbled, divided
slices bread (preferably sourdough or italian)
butter, cut into small cubes
extra blue cheese for topping
Preheat the oven to 375 degrees. Spray a small (3-4 cup) casserole dish with vegetable spray.
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.
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.
Top the potato mixture with the breadcrumbs and sprinkle with remaining blue cheese.
Bake for 20-25 minutes until topping is browned and bubbly. Serve.