This easily made 6-8 generous servings.
5 medium white potatoes
1/2 teaspoon minced garlic
4 tablespoons sour cream
3 tablespoon cream cheese or Philadelphia Italian Cooking Creme
1/2 stick butter
1/2 tsp parsley or cilantro
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano or Italian seasonings
1/4 tsp basil
Dash of cayenne pepper
1/4 cup of grated Parmesan cheese
1/2 cup milk, heavy cream, half and half
Non-stick spray coating
1/2 stick butter
1/2 -3/4 cup Italian bread crumbs
1/2 to 3/4 cup Shredded mozzarella or Italian blend cheese
Bring water to boil and add a few dashes of salt (optional). Peel and dice the potatoes until tender over medium heat until well cooked (test with a fork) - takes between 25-30 minutes. Drain and return to pan.
Mince garlic (I used pre-minced) and measure out spices
Measure out butter, sour cream, cream cheese and parmesan. I had a buy one get one free coupon for the Philadelphia Cooking cream cheese so I used that in this recipe.
I didn't have a heavy industrial mixer, so I started out using a blending mixer, adding a little of the milk at a time, but ended up going old school on it and used a potato masher until smooth.
Spray a baking dish with non-stick coating and preheat oven to 375 degrees
Transfer the potatoes over to the baking dish
For the topping, in a separate bowl put the bread crumbs and butter and melt the butter (I put it in the over for a few minutes) and mix together until crumbly.
I used to fork to sprinkle the topping on the potatoes.
Sprinkle the mozzarella or Italian cheese blend over the top.
Put in the oven and bake for 8-10 minutes until cheese is melted.