Recipe: Steve’s Holiday Mash

Directions

• Peel and cut the potatoes into halves or quarters for even boiling.
• Place the potatoes in a large pot of salted water. Bring to a boil and cook for 20-25 minutes, or until the potatoes are fork-tender.
• While the potatoes are boiling, heat the bacon fat (or butter) in a small skillet over medium-low heat.
• Add the garlic and sauté gently until golden. Be careful not to burn the garlic. Add the butter to the skillet and let it melt over low heat. Set aside.
• Drain the potatoes. Now it’s time to start mashing. Use a potato masher and be careful not to overwork the mashed potatoes as this can result in a sticky, gluey texture rather than the light and fluffy texture that we’re after.
• Add the melted butter and sautéed garlic. We’re done with the potato masher and from now on we’re only using a spatula to fold in the rest of the ingredients.
• Add more butter if needed. Fold in the heavy cream and the grated Parmesan cheese.
• Now it’s time to taste the mash. Add more salt, butter, cream, or Parmesan if needed.
  
• Transfer the mashed potatoes to a casserole dish or a ceramic baking dish and smooth the top.
• For the crust
• In a small bowl, mix Parmesan cheese and panko bread crumbs. This is for the crust. Depending on how big a baking dish you’re using, you might need to make more of the Parmesan-panko topping. As long as you mix equal parts of grated parmesan and panko bread crumbs, you can make as much as you want.
• Evenly sprinkle the Parmesan-panko mixture over the top of the mash.
• Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the crust is golden brown and crisp.
• Serve hot, as a comforting and decadent side dish for any holiday meal.