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.
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.
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.
Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.
Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving.
This has the makings of being a 5 star, but needs more flavor. The consistency of the russet and Yukon gold potatoes together was amazing, as was the panko and green onion topping, but other than that it was just potatoes. Next time (and I will make it again) I'm going to maybe mix in some bacon or pancetta and mix in some cheese with a little flavor, maybe some gouda.
I've never used cream cheese in mashed potatoes before and it was definitely a nice change up. I didn't need most of the saved water and I just mashed the spuds with my electric mixer to save time. Really watch it under the broiler at the end - I let it go a smidge too long and it burned a bit. It definitely needed more salt and I'd add some fresh cracked pepper too.
These were tasty but I expected more from a recipe included in an article titled "25 All Time Favorite Recipes (Oct '13). Hubby and I liked the flavor of the russet/Yukon combo and the texture from ricing them vs. mashing, as well as panko rather than bread crumbs. Will definitely make again, though!
I found this dish to be bland, dry and overall boring. If you make it, I highly recommend adding more salt and garlic at the minimum. I won't make it again since I have many potato dishes that are much better.