Mashed Potato Casserole with Sour Cream and Chives
A delicious baked mashed potato casserole that is perfect for feeding a crowd and can be made up to three days before.
Servings: 9 people
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
Calories: 551kcal | Carbohydrates: 61g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1760mg | Potassium: 1356mg | Fiber: 7g | Sugar: 4g | Vitamin A: 978IU | Vitamin C: 60mg | Calcium: 186mg | Iron: 3mg
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