Recipe

Double Baked Mashed Potatoes With Fontina And Italian Parsley Recipe

Add Step-by-Step Photos	Victoriaregina / All my dishes 6 months, 2 weeks ago A special creamy side dish for that special standing rib roast or rack of lamb (in my dreams). Good for any main dish. I hope you enjoy. Prep:5m Cook:90m Servings:4	Victoriareg
	easy side

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Ingredients

INGREDIENTS

2 pounds medium-size russet potatoes

3/4 cup half and half

2 tablespoons (1/4 stick) butter

1 and 1/4 cups (packed) grated Fontina cheese (about 6 ounces)

3 tablespoons chopped fresh Italian parsley

Salt and pepper to taste

chopped scallions for garnish

Directions

DIRECTIONS:

Preheat oven to 375°F.

Using small knife, pierce potatoes in several places.

Place potatoes on small baking sheet.

Bake until tender when pierced with skewer, about 1 hour. Cool slightly.

Bring half and half to simmer in heavy small saucepan.

Scrape potatoes from skin into large bowl.

Using ricer, food mill or potato masher, mash potatoes.

Mix in half and half.

Add butter; stir vigorously until butter melts and potatoes are smooth.

Stir in 2/3 of cheese and 3 tablespoons parsley.

Season with salt and pepper.

Transfer potatoes to 11 x 7 x 2-inch glass baking dish.

Sprinkle with remaining cheese. Some finely chopped chives would be pretty on top.

Can be prepared 2 hours ahead. Cover and let stand at room temperature.

Preheat oven to 425°F.

Bake potatoes until heated through and cheese melts, about 15 minutes.

Let's eat!

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Comments

wynnebaer 6 months, 2 weeks ago said:
This is the reason that wedge of Fontina was calling me in the grocery store last week....Thanks so much for such a great recipe...:)

juels 6 months, 2 weeks ago said:
Sounds really good! Love the Fontina here!

cabincrazyone 6 months, 2 weeks ago said:
When I saw the fontina in the title I knew it would make my mouth water reading the recipe. Thanks!

dooley 6 months, 2 weeks ago said:
Really nice recipe! Thanks, Dooley

valinkenmore 6 months, 2 weeks ago said:
Um, yum, yum - can't wait to try this recipe! Thanks so much and high 5!

wynnebaer 6 months, 2 weeks ago said:
Made these last night and they were outstanding...The best twice baked I've ever had...I messed up and added the chives to the potatoes and used the parsley for garnish...Also rebaked them in their own skins..Didn't effect the taste at all though...Will definitely be making these again..:)

peetabear 6 months, 2 weeks ago said:
Great recipe.. will past it on to my Mother also... she loves twice baked potatoes...so do I...five forks

mjcmcook 6 months, 2 weeks ago said:
~Hello~
"5"FORK!!!!! GOOD ~
Thanks for sharing ~
~*~mj~*~

lasaf 4 months ago said:
I sure am enjoying cruising your recipes. This one looks great too.

peepers 3 months, 3 weeks ago said:
Oh my gosh... this recipe looks amazing! Thanks so much for sharing but it deserves more than 5 forks!!! Well, you know what I mean ;)

pat2me 3 months, 3 weeks ago said:
OMG!
Glad I stopped by.......taking this one with me!!!!
big 5!

jett2whit 3 months, 2 weeks ago said:
Creamy & dreamy goodness!

peanutbutter 3 months, 2 weeks ago said:
Those double baked mashed potatoes are to die for! Im so glad I stopped by! Thats one of my top 5!

mrsc543 3 months, 1 week ago said:
A great big 5 from me! Love potatoes with cheese. Gonna to get me some Fontina and make this recipe!
Thanks for sharing.

cuzpat 3 months ago said:
Oh this sound so good! thumb up

notyourmomma 2 months, 3 weeks ago said:
Fontina is a favorite cheese....and I adore the scallion flavor; these look wonderful. Great picture, too.

lanabade 1 month, 4 weeks ago said:
Yum!!!!!!I will make these.I make ones like this with sharp chedder and sour cream and sometimes crispy bacon.

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