Mashed Potato Casserole

Mashed Potato Casserole

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our <a href="http://cooking.nytimes.com/guides/how-to-make-potatoes">potato guide.</a>)

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

Directions

  1. 1

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Mashed Potato Casserole

Mashed Potato Casserole

5.0(4.5k)

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Ratings & Reviews

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Based on 4,465 ratings

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About this Recipe

Searching for the ultimate comfort food experience that’s both deeply satisfying and incredibly convenient? This Mashed Potato Casserole delivers on all fronts, offering a rich, creamy, and undeniably delicious side dish that’s perfect for any occasion, even making mashed potato purists reconsider.

Why This Recipe Works

This isn't just another mashed potato dish; it's a make-ahead marvel. The genius of this recipe lies in its design, allowing you to prepare the entire casserole up to two days in advance. This transforms traditional mashed potatoes from a last-minute scramble into a stress-free star, ready to bake off when you need it.

What to Expect

Prepare for a truly luxurious side that promises to be a showstopper. You’ll find a velvety smooth interior, thanks to the generous use of softened unsalted butter and creamy sour cream enriching the perfectly mashed Yukon Gold potatoes. Freshly chopped chives infuse each bite with a subtle, aromatic lift, cutting through the richness beautifully. The crowning glory is a golden, crisp topping of buttery bread crumbs and savory Parmigiano-Reggiano cheese, providing an irresistible textural contrast that begs for another spoonful.

Customization & Variations

While this casserole is crafted for perfection, minor adjustments can suit your pantry. For the topping, if Parmigiano-Reggiano isn't on hand, a similar hard, salty grating cheese like Pecorino Romano could be used, though its flavor is more assertive. Similarly, while fresh chives add a delicate onion note, finely minced scallion greens could offer a comparable aromatic touch in a pinch.

Serving & Context

This Mashed Potato Casserole is ideally suited for holiday gatherings, hearty Sunday dinners, or any meal that calls for an elevated, comforting side. It pairs beautifully with roasted meats, poultry, or any robust main course.

Frequently Asked Questions