Ingredients

4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup butter, melted, plus 3 tablespoons
2 cups frozen peas, thawed

1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
2 tablespoons plain dry bread crumbs

Preparation

Baking Directions:

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with nonstick spray and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Meanwhile, in a skillet, melt 3 tablespoons of butter. Add thawed peas and sauté until heated through. Season with salt and pepper. Turn off the heat.
Drain the potatoes and return the potatoes to the same pot and mash well. Mix in the milk and 1/2 cup melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper.
Transfer the potatoes to the prepared baking dish. In the middle of the potatoes, make a 4 inch well and fill with the pea sauté. Combine the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.

Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes.