Mashed Potato Casserole

Directions

1. In a medium saucepan over medium heat, bring milk, thyme, bay leaves, 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer. Remove from heat, cover, and let stand for 1 hour.
2. Preheat oven to 375°,. Grease a 2 1/2- to 3-quart baking dish with olive oil.
3. In a large pot, combine potatoes and garlic. Cover with at least 2" water, season with 2 tablespoons salt. Bring to a boil and cook until fork-tender, 12 to 15 minutes. Reserve 3/4 cup cooking liquid, then drain. Return potatoes and garlic to pot and mash with a potato masher until smooth.
4. Meanwhile, return infused milk to a bare simmer over medium heat, discard thyme and bay leaves. Add cream cheese and 1/4 cup Parmesan and stir until smooth and melted. Add to mashed potatoes along with eggs. If needed, gradually add reserved cooking liquid until the consistency is thick but spreadable, season with salt and pepper. Transfer mixture to prepared dish.
5. In a small bowl, add the remaining olive oil. Stir in panko and remaining 1/4 cup Parmesan, season with salt and pepper. Sprinkle over mashed potato mixture. Cover the pan with foil. Bake casserole for 10 minutes. Uncover and continue to bake until hot and the topping is golden brown 20 to 22 minutes. Top with parsley.