1.5 pounds baking potatoes peeled cut into 1/2-inch-thick slices
2 tablespoons chives thinly sliced
5 garlic cloves thinly sliced
1.3 teaspoons kosher salt divided
0.5 cup panko bread crumbs (Japanese breadcrumbs)
0.5 cup parmigiano-reggiano cheese grated
1.5 pounds yukon gold potatoes peeled cut into 1/2-inch-thick slices
Equipment
bowl
sauce pan
oven
baking pan
broiler
colander
potato ricer
Directions
Preheat oven to 35
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.
