With a peeler, remove the skin from 5 lbs of yukon gold potatoes. Cut them in half and place in a large pot of cold salted water. Place your heat on high and let boil until fork tender.
Place a small pot over medium heat. Add ½ cup of milk, 3 grated cloves of garlic, 2 sprigs of rosemary, Allow to lightly simmer for 5-10 min. ( add more garlic and herbs if you’d like!).
Once your potatoes are done, strain from the water and place in an oven safe baking dish. Mash your potatoes, add in ½ cup sour cream and mix. Remove the herbs from the milk and pour into the potatoes. Mix and mash until fully combined. Season with 1 tsp kosher salt.
Into a small bowl mix 1 cup of panko with ½ cup of parmesan.
Cover your mashed potatoes with panko/cheese and bake for 20 min or until golden brown.
Remove from the oven and let cool. Garnish with ½ cup of chopped chives and black pepper.
