Photo: Raymond Hom; Styling: Pamela Duncan Silver
Hands-on Time
25 Mins
Total Time
49 Mins
Yield
Serves 8 (serving size: about 2/3 cup)

The combination of buttery Yukon gold and fluffy baking potatoes offers richness and a nice contrast both in flavor and texture. If you don't have a food mill, cream the potatoes and cooking liquid with a potato masher.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place potatoes, garlic, and 1/2 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 bowl, reserving 1/2 cup cooking liquid.

Step 3

Press potato mixture in batches through a ricer into a large bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.

Step 4

Spoon potato mixture into a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.

Step 5

Preheat broiler.

Step 6

Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.

Chef's Notes

Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving.

Also appeared in: Cooking Light, November, 2011

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