Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

I am not a last minute girl.  Therefore, mashing potatoes when everyone is hungry and dinner is all ready is not my idea of a good time.  Enter baked mashed potatoes!  These are easy, yummy and a total make ahead.  You could assemble the whole thing and bake just before you want to eat!

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs (adapted from Giada DeLaurentiis)

4 lb. russet potatoes, peeled and cut into 1" pieces
1 c. skim milk
1/2 c. unsalted butter
1 1/2 c. grated mozzarella cheese (part skim)
1 c. grated parmesan cheese
Salt and pepper to taste
2 T. plain dry bread crumbs

Preheat the oven to 400.  Coat a 13X9X2 inch baking dish with cooking spray and set aside.  Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes.  Drain, return the potatoes to the same pot and mash well (I used my hand mixer.)  Mix in the milk and butter.  Mix in the mozzarella and 3/4 c. parmesan.  Season, to taste, with salt and pepper.  Transfer the potatoes to the prepared baking dish.  Mix the remaining parmesan cheese with the bread crumbs and sprinkle evenly on top of the mashed potatoes.  Recipe can be prepared up to this point up to 6 hours ahead of time; cover and chill.  Bake, uncovered until the topping is golden brown, about 20 minutes (may have to cook longer if it has been chilled.)

Serves 8 (366 calories each serving) according to my calculator on loseit.com