The color of the potatoes takes center stage, while the light crunch of the panko is a great costar. Purple potatoes are notoriously flaky and less starchy, so the butter, cream and cheese help smooth things out.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons unsalted butter
- 3 pounds purple new potatoes, halved
- 3 cloves garlic, smashed
- Kosher salt and freshly ground pepper
- 3/4 cup heavy cream, warmed
- 1 cup plus 2 tablespoons shredded pepper Jack cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup panko
Instructions
- Preheat the oven to 375˚ F. Coat the bottom and sides of an 8-inch square baking dish with 1 tablespoon butter; set aside.
- Fill a large pot three-quarters of the way with water, then add the potatoes, garlic and a hefty pinch of salt and pepper. Bring to a boil and cook until a fork is easily inserted into the potatoes, but they still hold their shape, about 20 minutes. Drain in a colander, then place the colander over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Return the mixture to the pot and mash well.
- Add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth but if you like it chunky, leave it chunky. Then stir in 1 cup pepper Jack and 1/4 cup Parmesan. Spread in the prepared baking dish. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons pepper Jack and the panko. Sprinkle the mixture evenly over the top of the potatoes. Bake until the top is golden brown, about 20 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 491 |
| Total Fat | 28 g |
| Saturated Fat | 18 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 89 mg |
| Sodium | 716 mg |