Mashed Potato Casserole

I got this from Cooking Light as well! 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
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• Cooking spray
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/2 cup panko (Japanese breadcrumbs)
• 4 green onions, thinly sliced

Preparation

• 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, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
• 3. Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
• 4. Spoon potato mixture into an 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 onions.