This casserole has changed my mind about serving mashed potatoes without gravy. Just one bite won me over. Even more than texture and flavor a huge bonus is that it can be made the day before, or even two. Just cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When it is serving time just top the dish with cheese, butter and bread crumbs and bake!
Loaded Mashed Potato Casserole
- 14 Tbs unsalted butter, softened, and more for the pan
- 6 Lbs Yukon Gold potatoes, peeled and cut into chunks
- 2 Tbs Kosher salt Plus 1 tsp
- 1 1/2 Cups Sour cream
- 1 Tsp Black pepper
- 6 Tbs Chives, finely chopped
- 2/3 Cup Bread crumbs
- 2/3 Cup grated Parmigiano-Reggiano cheese
- Lightly grease a 9-inch-by-13-inch baking pan.
- 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.
- 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.
- 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.
- 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.