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Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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.

Sandra Gluck
Recipe by Cooking Light October 2013

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Credit: Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

hands-on:
25 mins
total:
49 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

243 calories; fat 6.5g; saturated fat 3.6g; mono fat 1.7g; poly fat 0.3g; protein 8.3g; carbohydrates 37.9g; fiber 2.6g; cholesterol 20mg; iron 1.2mg; sodium 361mg; calcium 93mg.
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