Mashed Potato Casserole with Sour Cream and Chives

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.

Cooking with Candi

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

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

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