Creamy Homestyle Mashed Potatoes

Ingredients 

• 1 lb. Yukon Gold potatoes (or russet potatoes)

• 1 cup grated Tipperary Vintage Cheddar Cheese, plus more for topping

• 1 cup of whole milk

• 1/2 cup sour cream

• 5 tablespoons Tipperary Irish Unsalted Butter, plus 1 tablespoon for toasting the bread crumbs and topping

• Salt and black pepper to taste

• Panko bread crumbs

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!

Recipe by Living the Gourmet