Ingredients

The following ingredients have 8 Servings
  • 3 pounds Yukon gold potatoes (peeled and cut into 1/2-inch-thick slices)
  • 1 ¼ teaspoons kosher salt (divided use)
  • 1 teaspoon garlic powder
  • 6 ounces cream cheese (softened)
  • 2 ounces Asiago or Parmesan cheese (grated (about 1/2 cup))
  • ½ cup panko (Japanese breadcrumbs)
  • thinly sliced chives or green onions for garnish

Instruction

  • Preheat oven to 350° F.
  • Place potatoes and ½ teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a 2-cup Pyrex glass measuring cup, or similar sized bowl, reserving 1 cup cooking liquid.
  • Press cooked potato through a potato ricer or a food mill into a large bowl. Or mash the potatoes with a potato masher or wooden spoon. Stir in reserved ½ cup cooking liquid, garlic powder, remaining 3/4 teaspoon salt, and cream cheese.
  • Taste mashed potatoes for salt and moisture content, adding more salt or cooking liquid if desired.
  • Spoon potato mixture into a broiler-safe 2.5 liter casserole dish or ceramic baking dish that's been sprayed with cooking spray, and bake, uncovered, at 350° F for 20 minutes or until thoroughly heated.
  • Preheat broiler to 450° F.
  • Combine Asiago and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Keep a close eye on the casserole under the broiler, it can burn quickly. Sprinkle with chives.