When it seems like winter will never end, I look for warm, filling twists on my favorite comfort foods. This recipe from Better Homes and Gardens combines two of my favorites: potatoes and cheese! A fun change from simple mashed potatoes, it’s sure to make the whole family happy.

Ingredients:

– 12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
– 1 teaspoon salt
– 1/4 cup olive oil
– 3/4 teaspoon salt
– 1/2 teaspoon ground black pepper
– 3/4 cup freshly grated Parmesan cheese
– 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Directions:

1. Scrub the potatoes and set aside overnight.
2. Combine the grated cheese and parsley in an airtight container and cover. Chill for up to 24 hours.
3. Place potatoes in a large saucepan and cover with at least 1 inch of water.
4. Add salt to the water and bring to a boil.
5. Reduce heat, cover, and simmer for 25 to 30 minutes or until potatoes are very tender.
   Drain the potatoes.
6. Preheat the oven to 450 degrees Fahrenheit.
7. Line a 15 x 10 inch baking with foil and transfer the potatoes to the pan, letting them cool for 10 minutes.
8. Use a potato masher or your hand to press each potato until it’s about 1/2 inch thick. Keep each potato in one piece, and be careful not to burn your hand!
9. Brush half the olive and sprinkle half the salt and pepper onto the potatos.
10. Bake, uncovered, for 10 to 15 minutes, until the bottoms are lightly browned and crisp.
11. Turn the potatoes. Brush on the rest of the olive oil, and sprinkle the rest of the salt and pepper.
12. Bake for another 10 to 15 minutes, until the potatoes are crisp and lightly browned.
13. Combine the cheese and parsley in a bowl. Sprinkle on the potatoes and bake for another 2 to 3 minutes, or until the cheese is melted.