I used to be such a mashed potato purist. Surely there couldn’t be any reason to fiddle with such a perfect side dish. Potatoes that have simply been mashed to a fluffy delight, topped with a pat of butter or better yet gravy. Perfection.
Then one day I got a wild hair and decided to try these Herbed Mashed Potatoes. I didn’t want to like them, but they were dee-licious. One bite and I was won over and ready to experiment with the almighty mashed potato.
Cue this Make Ahead Mashed Potato Casserole. What I love about this recipe, is that it’s great for entertaining. The make ahead factor frees up a burner on the stove, and you’re not laboring over a big pot of potatoes and a potato masher while your guests are waiting for dinner.
It gets even more genius. Besides its deliciousness, 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 toss it in the oven.
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Now back to this great make ahead side dish. Sour cream, chives and a wonderful parmesan topping. I hope you’ll give this one a try.
- 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 ½ cups sour cream
- 1 teaspoon black pepper
- 6 tablespoons finely chopped chives
- ⅔ cup bread crumbs
- ⅔ cup grated Parmigiano-Reggiano cheese
- milk if needed for consisency
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.
Add milk if you need to if consistency is too dry.
Mashed Potato Casserole …. It’s Whats for a Side Dish