Mashed Potatoes "Chantilly"

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Ingredients

4 1/2 to 5 pounds Idaho russet potatoes, peeled and cut into 1-inch chunks*

Kosher salt

3/4 cup whole milk

1 stick butter, cut into slices, plus 1 additional tablespoon butter for baking dish

1 tablespoon unseasoned breadcrumbs

1 cup heavy cream

3/4 cup grated Parmesan cheese

*Cook's Note: Please make sure the potato chunks are all relatively the same size to assure even cooking time)

Special equipment: 13 by 9 by 2-inch baking dish

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