Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 375˚ F. Coat the bottom and sides of an 8-inch square baking dish with 1 tablespoon butter; set aside.
Step 2
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.
Step 3
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.
Your folders
bunsinmyoven.com
5.0
(1)
80 minutes
Your folders
12tomatoes.com
4.3
(6)
1 hours, 15 minutes
Your folders
foodnetwork.com
30 minutes
Your folders
thekitchn.com
30 minutes
Your folders
tasteofhome.com
4.9
(30)
30 minutes
Your folders
fromachefskitchen.com
4.8
(12)
85 minutes
Your folders
justapinch.com
5.0
(3)
Your folders
bonappetit.com
4.8
(7)
Your folders
anitalianinmykitchen.com
4.9
(10)
30 minutes
Your folders
food.com
5.0
(139)
25 minutes
Your folders
ayearofslowcooking.com
6 hours
Your folders
cooking.nytimes.com
4.0
(1.3k)
Your folders
bonappetit.com
4.3
(56)
Your folders
foodnetwork.com
4.8
(208)
20 minutes
Your folders
budgetbytes.com
10 minutes
Your folders
recipes.instantpot.com
5.0
(17)
18 minutes
Your folders
chefjeanpierre.com
Your folders
myrecipes.com
3.0
(1)
Your folders
saveur.com