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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 1/2 pounds yukon gold potatoes, peeled and cut into 1/2-inch-thick slices |
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices |
5 garlic cloves, thinly sliced |
1 1/4 teaspoons kosher salt, divided |
6 ounces 1/3-less-fat cream cheese, softened (about 3/4 cup) |
cooking spray |
2 ounces parmigiano-reggiano cheese, grated (about 1/2 cup) |
1/2 cup panko (japanese breadcrumbs) |
2 tablespoons thinly sliced chives |
Directions:
1. Preheat oven to 350°.
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.
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.
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.
5. Preheat broiler.
6. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with chives.
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