Emmanuel Duverneau

1. In a small pot, combine all the cream mixture ingredients (heavy cream, milk, smashed garlic cloves, rosemary sprigs). Let it simmer at medium-low heat for 15-20 minutes, stirring occasionally, to allow the garlic and rosemary to infuse the mixture.
2. In a large pot, add the potatoes, water, and salt. Bring to a medium boil over medium-high heat until the potatoes are fork-tender. Drain and set aside.
3. In a small pan, melt 3 tablespoons of butter. Add the Panko breadcrumbs and toast them for about 2 minutes. Then, add the chopped rosemary and sage. Cook until the mixture is golden brown. Set aside.
4. Using a potato ricer or a masher, mash the potatoes until they are smooth. Gradually add the strained cream mixture and mix until the potatoes absorb the cream. Continue adding cream little by little until you achieve the desired consistency. Add 4 tablespoons of butter, season with salt and pepper, and mix well.
5. Add the Kerrygold Dubliner cheese and sharp white cheddar cheese to the mashed potatoes. Mix until the cheeses are melted and incorporated.
6. Grease a casserole dish with 1 tablespoon of butter. Spread the mashed potatoes evenly in the dish. Top half of the Parmesan cheese over the potatoes. Then, evenly distribute the breadcrumb mixture over the cheese. Finally, top with the remaining Parmesan cheese. Bake at 375°F for 20 minutes. Top it with chives and let it cool slightly before serving. Enjoy!