An easy-to-make comfort food casserole your Thanksgiving dinner guests will think is heaven-sent.
3 lbs. potatoes
¼ cup Country Cream butter, softened
½ cup Longmont Dairy milk
¾ cup Longmont Dairy whipping cream
4 oz. Gruyere cheese, grated
4 oz. freshly grated Parmesan cheese
parsley, chopped, for garnish
Heat oven to 400° F. Prick potatoes with fork and place directly on oven rack. Bake until soft and easily pierced with fork, about 45 minutes. Remove from oven, cool slightly, and split each potato in half lengthwise.
Grease a 9×13” or 3-quart baking pan. Scoop out potato flesh, add butter and milk, and mash with an electric mixer until smooth. Spread into prepared pan.
Increase oven temperature to 500° F. With an electric mixer, whip the cream until it forms soft peaks. Fold in Gruyere cheese by hand. Spread evenly over potatoes and sprinkle with Parmesan cheese. Bake until heated thoroughly and topping is golden brown, about 10 minutes. Garnish with parsley and serve warm.