Prep time: 20 minutes

Cook time: 70-80 minutes

Materials:

• 3 lbs. potatoes (I like Russet potatoes) peeled and quartered
• 1 cup whole milk
• 3 garlic cloves peeled and smashed
• 1 sprig rosemary
• 5 sprigs thyme
• 6 tbsp. unsalted butter (divided into 4 tbsp. and 2 tbsp.)
• 8 oz cream cheese
• 1/2 cup sharp cheddar cheese
• 1 cup panko
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Process:

1. In a medium sized sauce pan add in the milk, garlic cloves, rosemary, thyme and 4 tbsp. unsalted butter.
2. Place over medium/ high heat and bring up to a boil.
3. Lower the heat to a simmer and let simmer for 5 minutes.
4. Remove from heat and set aside for 45-60 minutes.
5. In the meantime boil your potatoes in generously salted water until fork tender. Drain the potatoes and mash using a potato masher. Set aside.
6. Preheat the oven to 375 degrees F and grease a 8 inch casserole dish with unsalted butter or cooking spray. Set aside.
7. Place the milk mixture back on a medium/ high flame and add in the cream cheese. Cook, stirring often until the cream cheese melted.
8. Remove from heat and add to the mashed potatoes. Mix well to combine.
9. Add in the cheddar cheese and fold it in.
10. Pour the mixture into your prepared casserole dish. Set aside while you prepare the topping.
11. In a small sauce pan add in the remaining 2 tbsp. of butter. Let the butter melt over low/medium heat.
12. Remove from heat and add in the panko and parmesan cheese. Mix well to combine.
13. Carefully spread the mixture out over your potatoes.
14. Cover and bake for 10 minutes, then remove the cover and bake for an additional 25-30 minutes.
15. Plate and ENJOY!