Mashed Potato Casserole

Name: Mashed Potato Casserole
Total time: 40 min
Ingredients: 14 tablespoons unsalted butter, softened, and more for the pan; 6 pounds Yukon Gold potatoes, peeled and cut into chunks; 2 tablespoons plus 1 teaspoon kosher salt; 1 1/2 cups sour cream; 1 teaspoon black pepper; 6 tablespoons finely chopped chives; 2/3 cup bread crumbs; 2/3 cup grated Parmigiano-Reggiano cheese

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Total: 40 minutes

Servings: 13

Cost: $2.20 /serving

Author : Melissa Clark

bread crumbs parmigiano reggiano potato

Ingredients

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14 tablespoons unsalted butter, softened, and more for the pan6 pounds Yukon Gold potatoes, peeled and cut into chunks2 tablespoons plus 1 teaspoon kosher salt1 1/2 cups sour cream1 teaspoon black pepper6 tablespoons finely chopped chives2/3 cup bread crumbs2/3 cup grated Parmigiano-Reggiano cheese

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Instructions

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Step 1

Lightly grease a 9-inch-by-13-inch baking pan.

Step 2

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.

Step 3

Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.

Step 4

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Step 5

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

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