Herbed Alfredo Mashed Potatoes

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.

2 . Stage

Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).

3 . Stage

Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.

4 . Stage

Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.

5 . Stage

Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.

6 . Stage

Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.

7 . Stage

Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.

8 . Stage

Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.