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
Ingredients
- 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
- ⅔ cup bread crumbs
- ⅔ cup grated Parmigiano-Reggiano cheese
Instructions
- 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
Calories: 467kcal | Carbohydrates: 45g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 1791mg | Potassium: 1331mg | Fiber: 8g | Sugar: 2g | Vitamin A: 884IU | Vitamin C: 35mg | Calcium: 240mg | Iron: 10mg