A Note from Miss Kay■ Makes 8 servings
3 pounds russet (baking) potatoes, peeled and cut into 2-inch chunks
1 tablespoon salt
6 garlic cloves
Cooking spray
1 package (8 ounces) cream cheese, at room temperature
1 cup sour cream
1/2 cup whole milk, warmed
1/2 stick (4 tablespoons) butter, at room temperature
1 teaspoon seasoned salt, such as Lawry’s
Black pepper
1/4 cup panko bread crumbs
1/4 cup finely grated Parmesan cheese
1/4 teaspoon paprika
1 tablespoon butter, melted
1. Place the potatoes in large pot and cover with cold water. Add the salt and garlic. Bring to a boil over high heat, reduce the heat, partially cover, and simmer until the potatoes are tender when pierced with a knife, about 20 minutes. Drain well and pour into a large bowl. Mash the potatoes and garlic with a hand-held potato masher.
2. Preheat the oven to 350°F. Mist a shallow 2-quart baking dish with cooking spray.
3. Add the cream cheese, sour cream, milk, and butter to the potatoes and stir until smooth. Stir in the seasoned salt and pepper to taste. Scrape into the baking dish and smooth the top.
4. In a small bowl, stir together the panko, Parmesan, and paprika. Drizzle with the melted butter and toss to coat. Sprinkle over the potato mixture.
5. Bake until the potatoes are heated through and the topping is golden brown, about 30 minutes.
A Note from Miss Kay
This recipe takes mashed potatoes to another level! The whole family will love this recipe. Serve it with those great pork chops or chicken-fried steaks, and you’ll be the party favorite.