I served these flavorful, cheesy potatoes with baked chicken last week and my family loved them.
The potatoes are boiled, then peeled, mashed and mixed with mozzarella cheese, Parmesan cheese, beaten eggs and freshly chopped parsley. For another hint of flavor, Italian-style bread crumbs are sprinkled over the greased baking dish.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved