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A delicious baked mashed potato casserole that is perfect for feeding a crowd and can be made up to three days before.
When I was little I hated everything potato. My dad was famous for his mashed potatoes and I would never give them a try. Just something about the texture would make me gag. I was a pretty picky eater growing up. It wasn’t until after I graduated from high school that I started giving some of the foods I hated a try. Salad, chocolate, (yes chocolate!), fish, and my dad’s mashed potatoes. It took me a while to grow to like them. But now I love them! I still haven’t been able to perfect my dad’s mashed potatoes, but this mashed potato casserole was the bomb.
There is something about the potatoes being baked that was so amazing. The outside was crisp while the inside was soft and fluffy. The inside had such great flavor with the sour cream and chives. One of my favorite parts was the bread crumb and parmesan cheese topping on top! It just added to the great texture of these soft and fluffy potatoes. This is a perfect side to any meal. But especially great for the upcoming holidays! The best part is that you can make them up to three days before so that you will have less prep work on Thanksgiving. I know that these potatoes are sure to be a hit at the dinner table!
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Mashed Potato Casserole with Sour Cream and Chives
Ingredients
- 6 pounds Yukon gold potatoes peeled and cut into chunks
- 1 cup unsalted butter, 2 sticks, softened and divided
- 1 teaspoon teaspoon
- 1 ½ cups sour cream
- 1 teaspoon black pepper
- 3 tablespoons finely chopped chives
- ⅔ cup bread crumbs
- ⅔ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Lightly butter a 13 x 9 x 2-inch pan and set aside.
- In a large pot, bring 6 pounds Yukon gold potatoes to a boil. Cook for 15-20 minutes until tender, then drain.
- Add 10 tablespoons butter, 1 ½ cups sour cream, 1 teaspoon teaspoon, and 1 teaspoon black pepper to the potatoes and mash. Stir in the 3 tablespoons finely chopped chives then spread in the prepared pan.
- To make the topping, combine the ⅔ cup bread crumbs, ⅔ cup grated Parmigiano-Reggiano cheese, and the remaining 4 tablespoons of butter. Mix until the mixture forms coarse crumbs. Sprinkle the topping on top of the potatoes.
- Bake for 30-40 minutes until it is golden and crisp. Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When makingnthe sour cream chive mash potatoe bake can i refrigerate them and then add the bread crumbs and Parmrogiane cheese theday I cook them or should I do it before i refrigerate them
Yes, that sounds great! Thanks so much for making one of my recipes! XOXO
I would like to know if you have the nutrition on the mashed potato casserole with sour cream and chives?
Hi Alyssa, great dish! How about adding it to the Food on Friday: Coriander, Chervil & Chives collection over at Carole’s Chatter? Cheers
I saw your recipe on a link up this morning and I just had to leave you a comment. This recipe looks delicious!! Mashed potatoes are one of my favorite dishes and I’ve never thought to make a baked version! Can’t wait to try your recipe soon! 🙂
Can leftovers from this casserole be frozen
Yes, this casserole can be frozen in a ziplock bag or an air tight container.
Mmm, I love Yukons!
I love baked mashed potatoes! That crisp exterior is my favorite part.