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POTATOES WITH FONTINA AND ITALIAN PARSLEY
2 pounds medium-size russet potatoes
3/4 cup half and half
2 tablespoons (1/4 stick) butter
1 1/4 cups (packed) grated Fontina cheese (about 6 ounces)
3 tablespoons chopped fresh Italian parsley
Preheat oven to 375°F. Place potatoes (pierced in several places) on small baking sheet, bake until tender and cool slightly. Raise oven to
Preheat oven to 425°F.
Bring half and half to simmer in heavy small saucepan. Scrape potatoes from skin into large bowl. Mash potatoes, add half and half and butter and stir until potato mixture is smooth. Stir in 2/3 of cheese and 3 tablespoons parsley, season with salt and pepper to taste, then transfer potatoes to a glass baking dish, sprinkle with remaining cheese and bake potatoes until heated through and cheese melts. Serves 6
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