Cheesy Mashed Potatoes

1: Add all the cream mixture ingredients into a small pot. Let simmer at medium-low heat for 15-20 minutes, stirring occasionally.

2: Add potatoes, water, and salt to a large pot. Bring to a medium boil over medium high heat until potatoes are fork tender. Drain and set aside.

3: In a small pan add 3 Tbsp butter and let melt. Add panko breadcrumbs. Toast for about 2 minutes then add rosemary and sage. Cook until golden brown. Set aside.

4: Using a potato ricer or a masher, mash the potatoes until smooth. Slowly add the strained cream mixture and mix until the potatoes absorb the cream.

5: Add 4 Tbsp butter, season with salt and pepper, and mix.

6: Add the Kerrygold Dubliner cheese and sharp white cheddar cheese. Mix.

7: Use 1 Tbsp of butter to grease a casserole dish. Add the potatoes and spread out evenly. Top with half the Parmesan cheese. Add the breadcrumb mixture evenly and top with remaining Parmesan cheese.

8: Bake at 375°F for 20 minutes. Top with chives and let slightly cool before serving.