- Ingredients: 4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks (all relatively the same size to assure even cooking time); Kosher salt; 3/4 to 1 cup whole milk; 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, sliced; 2 tablespoons panko breadcrumbs - 1 cup heavy cream - 1 cup finely grated Parmesan

- Method:

• Preheat the oven to 375 degrees F.
• Cook the potatoes: In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes. Pour the water and potatoes into a colander placed in the sink to drain off all of the water.
• Make the mashed: Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt to taste and whisk in 1 stick of the butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
• Get ready: Use the remaining 1 tablespoon butter to “grease” the sides and bottom of a 13-by-9- by-2-inch baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
• Assemble: Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt. With a rubber spatula, gently fold the whipped cream and about 1/2 cup of the Parmesan into the mashed potatoes. Taste for seasoning.
• Bake: Transfer the potatoes to the prepared baking dish and top with the remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown and the potatoes hot.
• Serve: Place the dish on a heatproof trivet on the table and let people serve themselves.