Baked mashed potatoes is a traditional recipe that has accompanied many Latin American families for generations. Its origin dates back to the European influence on the region's cuisine, especially French and Italian, where mashed potatoes are a classic side dish. In different Latin American countries, it goes by various names; for example, in Mexico, it is simply known as "gratin mashed potatoes," in Argentina it is called "baked mashed potato pie," and in Colombia it is common to hear it referred to as "baked mashed potatoes with cheese." This recipe combines the smoothness and creaminess of the mash with a golden, crunchy cheese layer, making it a comforting and versatile dish, ideal to accompany meats or to be enjoyed on its own.
How to Prepare Baked Mashed Potatoes
Peel and chop the potatoes, cook in boiling water with salt until tender, drain well.
Mash until a smooth mixture is obtained, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard, and parsley.
Season with salt and pepper.
Pass the mixture through a sieve, pour the mixture evenly into a greased baking dish.
Sprinkle with grated cheeses.
Bake in a moderate oven for 20 - 30 minutes or until golden brown on top.
