Baked Garlic Mashed Potatoes

Baked Garlic Mashed Potatoes 4 lbs. russet potatoes peeled and chopped to 1" pieces 12 oz. evaporated milk 4 garlic cloves minced 1/2 cup butter 1/4 tsp nutmeg salt and pepper to taste 1/2 cup panko bread crumbs 1/2 Parmesan cheese shredded place chopped potato into a large pot and cover with cold water place on medium heat and bring to a boil, allow to cook until fork tender, about 15-20 minutes drain off water and place potatoes into the bowl of a stand mixer with the whisk attachment turn the mixer on and whip potatoes until all lumps are beat out while potatoes beat, heat evaporated milk, garlic and butter over medium heat, stirring often once potatoes are whipped smooth, turn down mixer to low and slowly add the warm evaporated milk mixture, including garlic the potatoes will seem too wet but they need to be moist so they don't dry out while baking add the salt and pepper to taste and the nutmeg grease a baking dish and pour in the potatoes in an even layer spread out the bread crumbs in an even layer over top of the potatoes and then top with the Parmesan cheese cover with foil if making ahead of time allow the potatoes to come to room temperature before placing in the refrigerator when ready to bake preheat oven to 350 degrees F bake for 20 minutes or until potatoes are warmed through remove the foil and allow to cook for another 5 to 10 minutes or until bread crumbs are browned remove and enjoy!