Ingredients
Units
Scale
- 1 lb. Yukon Gold potatoes (or russet potatoes)
- 1 cup grated Tipperary Irish Cheddar Cheese, plus more for topping
- 1 cup of whole milk
- 1/2 cup sour cream
- 5 tablespoons Tipperary Irish Butter, plus 1 tablespoon for toasting the bread crumbs and topping
- Salt and black pepper to taste
- Panko bread crumbs
Instructions
- Peel and chop the potatoes, then add them to a pot. Fill with water until the water covers the potatoes.
- Cook over medium-high heat until fork-tender.
- While the potatoes cook, toast the panko in a small pan with 1 tablespoon of butter until golden and crispy. Set aside.
- Preheat oven to 350 degrees F.
- Using a potato masher, add butter, milk, sour cream, and shredded cheddar.
- Blend until smooth.
- Transfer the mashed potatoes to a casserole dish, and top with toasted panko and more shredded cheese.
- Bake for about 30 minutes until the cheese has melted and the potatoes are golden.
- Remove from the oven and immediately top with pats of butter to melt before serving. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 45
- Category: Side Dish
- Method: Stovetop and Baking
- Cuisine: American
