Ingredients
- 800g Vivaldi potatoes, peeled, roughly chopped
- 40g butter, chopped
- 1/4 cup milk, warmed
- 1 cup four cheese blend (see note)
- 2 green onions, thinly sliced
- 1/4 cup coarse fresh breadcrumbs
- 1/2 cup finely grated parmesan
Directions
- Step 1
Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 to 15 minutes or until tender. Drain well.
- Step 2
Return potato to pan over medium heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Mash until smooth. Stir in butter, milk, 4-cheese blend and green onion until combined.
- Step 3
Grease a 9cm-deep, 21cm-round (base) baking dish. Preheat grill on medium-high heat. Spoon mash into prepared dish. Smooth top. Sprinkle with breadcrumbs and parmesan. Season with pepper. Grill for 5 to 10 minutes or until top is golden and crunchy. Serve.
Recipe courtesy of www.taste.com.au
Serving size 4