Double Baked Mashed Potatoes With Fontina And Italian Parsley I Made It

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Double Baked Mashed Potatoes With Fontina And Italian Parsley

pointsevenout 13 years ago

Recipe by Victoriaregina: Double Baked Mashed Potatoes With Fontina And Italian Parsley

A great textured mashed potato. Baked, mashed then baked again.
Subbed Parmesan, Mozzarella and White Monterrey Jack cheese for the Fontina.
Didn't have any parsley or scallions either. Potatoes were still delicious.
Skins are very easy to get out of the potato ricer. A lot easier than boiled potato skins.

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Good4U 10 years ago said:

Reviewed by Wynnebaer
Double Baked Mash Potato With Fontina And Italian Parsley

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pointsevenout

Athens, AL Posted 13 years ago

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