MASHED POTATO & HERBED CHEESE BAKE

Adapted from Cook’s Country June 2004

2 Tbls. unsalted butter, plus extra to grease baking dish
1 1/2 pounds Russet Potatoes, peeled and cut into 1-inch chunks
1 (5-ounce) pkg. Boursin cheese spread
1/4 cup milk
3/4 tsp. kosher salt
pinch ground black pepper
2 Tbls. plain bread crumbs
2 Tbls. grated Parmesan cheese

Adjust oven rack to middle position and heat oven to 350 degrees F. Butter 8-inch square baking dish. Place potatoes in large pot and add enough water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, put potatoes back into pot, and mash with cheese spread, milk, and 1 Tbls. butter until smooth. Stir in salt and pepper. Spoon potatoes into prepared baking dish. Melt remaining tablespoon of butter and toss with bread crumbs and Parmesan in small bowl. Sprinkle bread crumb mixture over casserole. Bake until casserole is very hot and top is golden brown, about 30 minutes. Cool for 10 minutes before serving. Serves 4.