Mashed Potato Casserole with Sour Cream and Chives

Mashed Potatoes with skin on this time pre topping

cookingwithcandi 095

I saw this recipe in today’s New York Times Dining Section and I think I may make it instead of just plain old mashed potatoes. For those of you who don’t get the Times , I am giving you the recipe. Sounds super easy, and I like that you can do some of it 3 days ahead. Very appealing to me.


14 tablespoons unsalted butter, softened, and more for the pan– this gets divided into 10 for inside the casserole and 4 for the topping

6 pounds Yukon Gold potatoes, peeled, and cut into chunks , as you can see in this photo I have been known to leave the skin on , it’s entirely up to you how you like it better. Skin is very thin on Yukon Gold potatoes, so if you enjoy the skins in your mashed potatoes leave it on or remove if you don’t like them.

2 tablespoons plus 1 teaspoon kosher salt

1 1/2 cups sour cream

6 tablespoons finely chopped fresh chives


4 tablespoons unsalted butter

2/3 cup bread crumbs ( use seasoned ones) or Seasoned Panko would be nice

2/3 cup grated Parmigiano-Reggiano cheese


preheat oven to 350 degrees for baking mashed potatoes with topping

Lightly grease ( I will use Pam Spray)  9 x 13 baking pan

Prepare mashed potatoes. In a big enough saucepan I place cold water just to cover the potatoes and add a at least a teaspoon of salt, boil till fork-tender for anywhere from 20 minutes to 30 minutes Check after first 15 minutes. Drain the potatoes in a large colander, when the potatoes have finished draining, place them back into the dry pot and put the pot on the stove.  Using a potato masher start mashing the potatoes over low heat, allowing the steam to escape before adding in the other ingredients. Mash, Mash, Mash adding the sour cream and butter , salt and pepper. Stir well and place in a medium sized baking dish ( I use a nice baking dish that I will serve in)


In a small bowl , combine 4  tablespoons butter, bread crumbs, and cheese. Mix together until it forms coarse crumbs. Crumbs can be made ahead and refrigerated for 2 days. ( we like that)

Sprinkle crumbs over the top of the potatoes and bake until golden and crisp at 350 degrees for about 30 – 40 minutes.

*to make ahead, make potatoes a day or two ahead, make topping as well . Keep in separate containers in the fridge. Take out of fridge on turkey day 3 hours before baking to bring to room temperature. Bake in a 350 degree oven for about 30-40 minutes till baked through and hot throughout. I would say to raise the temperature of the oven to 400 but we don’t want to burn crumb top. Just make sure it’s heated throughout and that it is room temperature when it goes in to the oven.

3 responses to “Mashed Potato Casserole with Sour Cream and Chives

  1. Reblogged this on Cooking with Candi and commented:

    I re-wrote this delightful mashed potato casserole this year. Take a look at it, it’s worthwhile for sure. I got it from the NY Times Thanksgiving Dining section 2 years ago. It can be made 3 days ahead and ready to heat up on Turkey Day. Enjoy! Happy Cooking.

  2. Aren’t the 14 tablespoons of butter supposed to be divided: 10 for the potatoes and 4 for the crumb topping?

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