Mashed Potatoes with Parmesan and Pork Panko
- 3 lbs Yukon Gold potatoes, peeled, cut into 2” pieces
- 1 tbsp kosher salt
- 8 tbsp unsalted butter (1 stick)
- 1 bay leaf
- 3 sprigs thyme
- 1 cup sour cream
- 1 cup Pork Panko
- 2 tbsp fresh grated parmesan
- 1 tbsp fresh herbs, chopped (sage, rosemary, thyme)
- 1 tsp black pepper
- 1 tsp garlic powder
Place potatoes in a large pot and pour in cold water, covering them by at least 1”. Bring to a boil and add the salt. Reduce heat slightly and cook until they can easily be pierced with a knife, about 20 minutes.
During this time, heat the butter on low in a small saucepan with the bay leaf and herbs. Warm the butter until it’s completely melted, and remove from the heat.
Preheat the oven to 375°F.
Drain the potatoes, and return to the warm pot. Discard the herbs from the butter, and add the melted butter to the potatoes along with the sour cream. Mash the potatoes by hand until desired. Do not use an electric mixer, this will make the potatoes gummy.
In a small bowl, combine the Pork Panko, parmesan, herbs, and seasoning. Transfer the mashed potatoes into a baking dish, and sprinkle the top with the Pork Panko mixture.
Bake for 25 minutes, until the topping is golden brown.