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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
- Preheat oven to 400 degrees. Lightly butter a 9x13 inch pan and set aside.
- In a large pot, bring potatoes to a boil and cook for 15-20 minutes until tender. Drain.
- Add 10 tablespoons butter, sour cream, salt and pepper to the potatoes and mash. Add the chives. Spread in your 9x13 inch pan.
- To make the topping, combine bread crumbs, parmesan cheese, and 4 tablespoons butter. Mix together until it forms course crumbs. Sprinkle on top of the potatoes.
- Bake for 30-40 minutes until it is golden and crisp. Serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.