Mashed Potatoes “Chantilly”

Serves 8

4½ – 5 pounds Idaho Russet potatoes, peeled and cut into 1 inch chunks (Note: make sure the potato chunks are all relatively the same size to assure even cooking)
Kosher salt to taste
¾ cup whole milk
1 stick unsalted butter, cut into slices, plus 1 additional tablespoon butter for greasing the baking dish
1 tbsp. unseasoned breadcrumbs
1 cup heavy cream
¾ cup grated Parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cook the potatoes: In a large pot, add the potatoes and cover 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, 15-20 minutes. Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and carefully add the potatoes back into the pot. Season with salt to taste and whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
3. Use the remaining tablespoon butter to “grease” the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
4. Mash the potatoes: 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 ½ cup of the Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15-20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.