Mashed Potato Casserole with Sour Cream and Chives

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 9
Print Review

A delicious baked mashed potato casserole that is perfect for feeding a crowd and can be made up to three days before.

Course Dinner, Main Course
Cuisine American, Italian American


  • 6 pounds Yukon Gold potatoes peeled and cut into chunks
  • 14 tablespoons unsalted butter softened and divided
  • 2 tablespoons plus 1 teaspoon salt
  • 1 ½ cups sour cream
  • 1 teaspoon black pepper
  • 3 tablespoons finely chopped chives
  • cup bread crumbs
  • cup grated Parmigiano-Reggiano cheese


  1. Preheat oven to 400 degrees. Lightly butter a 9x13 inch pan and set aside.
  2. In a large pot, bring potatoes to a boil and cook for 15-20 minutes until tender. Drain.
  3. Add 10 tablespoons butter, sour cream, salt and pepper to the potatoes and mash. Add the chives. Spread in your 9x13 inch pan.
  4. 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.
  5. Bake for 30-40 minutes until it is golden and crisp. Serve hot.
Nutrition Facts
Mashed Potato Casserole with Sour Cream and Chives
Amount Per Serving
Calories 467 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g85%
Cholesterol 72mg24%
Sodium 1791mg75%
Potassium 1331mg38%
Carbohydrates 45g15%
Fiber 8g32%
Sugar 2g2%
Protein 13g26%
Vitamin A 884IU18%
Vitamin C 35mg42%
Calcium 240mg24%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.