Ingredients
3 pounds Yukon gold potatoes
3 garlic cloves, peeled
Kosher salt
1 cup milk
1 cup sour cream
2 cups grated Cheddar
3/4 cup panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
Pinch cayenne pepper
1 bunch chives
3 pounds Yukon gold potatoes
3 garlic cloves, peeled
Kosher salt
1 cup milk
1 cup sour cream
2 cups grated Cheddar
3/4 cup panko bread crumbs
1/2 cup grated Parmigiano-Reggiano
Pinch cayenne pepper
1 bunch chives
Directions
Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
Preheat the oven to 350 degrees F.
When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.
Remove from the oven, garnish with chopped chives and serve.
Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
Preheat the oven to 350 degrees F.
When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.
Remove from the oven, garnish with chopped chives and serve.
Patti’s Notes: The only alteration I made was Fage 0 Greek Yogurt instead of sour cream and I didn’t add the chopped chives. Since I had people at Christmas Eve Dinner at the upper edge of 80 I used a very little pinch of cayenne pepper. I would have liked it with a bigger pinch.
I also doubled the recipe and took the extra pan to my Brother-in-Laws for our Christmas Day meal.
One of the comments on the Food Network web-site said she used the leftovers for potato pancakes. Now THAT’S a great idea!
Health-o-Meter: Well there isn’t any butter added, how’s that? You don’t need butter with Yukon Gold potatoes, they are already buttery tasting. The Greek Yogurt adds more protein and less fat than sour cream. Low fat cheddar would probably work well.
Easy Meter: PDN (pretty darn easy). Easier than regular mashed potatoes since you don’t need to wash the mixer!
~Source, Anne Burrell, Food Network
Sorry, I didn’t get a picture of the finished product. Too much going on when dinner was ready.
I also doubled the recipe and took the extra pan to my Brother-in-Laws for our Christmas Day meal.
One of the comments on the Food Network web-site said she used the leftovers for potato pancakes. Now THAT’S a great idea!
Health-o-Meter: Well there isn’t any butter added, how’s that? You don’t need butter with Yukon Gold potatoes, they are already buttery tasting. The Greek Yogurt adds more protein and less fat than sour cream. Low fat cheddar would probably work well.
Easy Meter: PDN (pretty darn easy). Easier than regular mashed potatoes since you don’t need to wash the mixer!
~Source, Anne Burrell, Food Network
Sorry, I didn’t get a picture of the finished product. Too much going on when dinner was ready. 
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