Mashed Potato Casserole

Indulge in the sumptuous flavors of our Creamy Thyme and Parmesan Potato Casserole, a dish that harmoniously combines Yukon gold potatoes, fragrant thyme, and savory Parmesan cheese. With a crunchy panko crust and a luscious, creamy interior, this casserole is the ultimate crowd-pleaser, perfect for elevating any meal.

Ingredients:

• 1 cup whole milk
• 6 sprigs of fresh thyme
• 2 dried bay leaves

• 6 tablespoons (3/4 stick) unsalted butter, divided, plus extra for greasing the pan
• Kosher salt
• Freshly ground black pepper
• 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
• 3 cloves garlic, smashed and peeled
• 8 ounces cream cheese, at room temperature
• 1/2 cup finely grated Parmesan cheese (about 2 ounces), divided
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• Sliced chives, for garnish

Directions:

• Begin by making the aromatic infused milk. In a medium saucepan over medium heat, combine the whole milk, thyme sprigs, dried bay leaves, 4 tablespoons of butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer, then remove it from the heat, cover, and let it steep for 1 hour.
• Preheat your oven to 375°F (190°C). Grease a 2 1/2- to 3-quart baking dish generously with butter.
• In a large pot, place the peeled and cut Yukon gold potatoes and smashed garlic cloves. Cover them with at least 2 inches of water and season with 2 tablespoons of salt. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork, approximately 12 to 15 minutes. Reserve 3/4 cup of the cooking liquid, then drain the potatoes. Return them to the pot and mash them until smooth using a potato masher.

• While the potatoes are cooking, return the infused milk to a gentle simmer over medium heat. Remove the thyme and bay leaves, then add the cream cheese and 1/4 cup of Parmesan cheese. Stir until the mixture is smooth and the cheese is fully melted. Pour this mixture into the mashed potatoes, add the beaten eggs, and, if necessary, gradually incorporate the reserved cooking liquid until the consistency is thick but spreadable. Season the mixture with salt and pepper to taste. Transfer it to the prepared baking dish.
• In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Cook, swirling the pan, until the butter turns brown and emits a nutty aroma, which should take around 2 to 3 minutes. Remove from heat, stir in the panko bread crumbs and the remaining 1/4 cup of Parmesan cheese, and season the mixture with salt and pepper. Sprinkle this buttery breadcrumb topping evenly over the mashed potato mixture. Cover the baking dish with aluminum foil.
• Bake the casserole in the preheated oven for 10 minutes. Then, remove the foil and continue baking until the casserole is heated through, and the topping turns a beautiful golden brown, which should take about 20 to 22 minutes. Before serving, garnish with sliced chives.

This Creamy Thyme and Parmesan Potato Casserole is a decadent delight that will leave your taste buds singing with joy. Enjoy it as a side dish at any gathering or family dinner.