It’s a fancy mashed potatoes side dish that’s great to serve at holiday dinners like Thanksgiving and Christmas, but it’s also just as welcome on the weeknight dinner table! This dish will end up being the highlight of any meal!
3poundsYukon gold potatoespeeled and cut into 1/2-inch-thick slices
1 ¼teaspoonskosher saltdivided use
2ouncesAsiago or Parmesan cheesegrated (about 1/2 cup)
thinly sliced chives or green onions for garnish
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.