Perfect Mash for Two
The best part about these: make them a day ahead just don’t bake ‘em! Remove from refrigerator 1 hour prior to baking.
Serves 2
Ingredients
- 3 russet potatoes (washed, peeled, cut into 1” cubes)
- 1/4 cup whole milk
- 1/2 stick unsalted butter
- 1/2 cup whipped cream cheese (room temperature)
- 1/4 cup chives (finely chopped, plus more for garnish)
- 1 cup shredded white cheddar
- 1/2 cup panko breadcrumbs
- kosher salt and freshly ground black pepper (to taste)
- 6 russet potatoes (washed, peeled, cut into 1” cubes)
- 1/2 cup whole milk
- 1 stick unsalted butter
- 1 cup whipped cream cheese (room temperature)
- 1/2 cup chives (finely chopped, plus more for garnish)
- 2 cups shredded white cheddar
- 1 cup panko breadcrumbs
- kosher salt and freshly ground black pepper (to taste)
- 15 russet potatoes (washed, peeled, cut into 1” cubes)
- 1 1/4 cups whole milk
- 2 1/2 stick unsalted butter
- 2 1/2 cups whipped cream cheese (room temperature)
- 1 1/4 cups chives (finely chopped, plus more for garnish)
- 5 cups shredded white cheddar
- 2 1/2 cups panko breadcrumbs
- kosher salt and freshly ground black pepper (to taste)
- 30 russet potatoes (washed, peeled, cut into 1” cubes)
- 2 1/2 cups whole milk
- 5 stick unsalted butter
- 5 cups whipped cream cheese (room temperature)
- 2 1/2 cups chives (finely chopped, plus more for garnish)
- 10 cups shredded white cheddar
- 5 cups panko breadcrumbs
- kosher salt and freshly ground black pepper (to taste)
Directions
- Place cut potatoes into a large pot with cold water. Bring to a boil, season with salt and cook until tender about 10 minutes.
- Strain and rice potatoes into a medium bowl.
- To a small sauce pot, gently warm milk and butter. Stir into rice potatoes.
- Fold in whipped cream cheese. Season to taste. Place into casserole dish.
- To a food processor add chives, cheddar and panko. Pulse until combined. Pour over mash to cover.
- Bake at 350 F degrees for 45 minutes until golden.