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    Home > Side Dishes > Sour Cream Mashed Potatoes with Panko Parmesan Topping

    Sour Cream Mashed Potatoes with Panko Parmesan Topping

    Published: Sep 20, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Make ahead mashed potatoes

    The beauty of sour cream mashed potatoes is that they can be made ahead. Perfect for busy holiday meal plans, this recipe can be a life saver. Can be made up to 2 days ahead of time, then baked in the oven. Sour Cream mashed potatoes with chives and plenty of butter make this a family favorite side dish.

    Sour Cream Mashed Potato Casserole with Panko Parmesan Topping

    About This Recipe

    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.

    Cue this Make Ahead Sour Cream Mashed Potatoes Recipe.

    Here’s what you’re going to love about this recipe:

    • It’s great for entertaining.
    • The make ahead factor frees up burner space on your stove-top.
    • You’re not laboring over a big pot of potatoes wielding a potato masher while your guests are waiting for dinner.
    • And, the potatoes are mashed with butter, sour cream and chives = fabulous with flavor.

    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.

    So if you’re looking for a make ahead mashed potato recipe, take a look at this one:

    What Goes Into This Recipe

    Ingredients for sour cream potatoes mashed potato casserole.
    • Potatoes. Yukon Gold potatoes come with their own buttery flavor and texture. Perfect for mashed potatoes.
    • Kosher Salt: Why do so many recipes call for Kosher Salt as opposed to Sea Salt or table salt? Chefs, including myself, like Kosher salt for its pure salt flavor.
    • Sour Cream and Chives: Why not add your favorite baked potato toppings into a mashed potato casserole?
    • Parmesan Cheese: Parmesan adds a sharp nutty flavor to this mashed potato casserole. A lovely addition to the flavor of the crunchy bread-crumb topping.
    • Panko Bread Crumbs: Who doesn’t love a little crunch on their favorite casserole. Panko bread crumbs have a crisper texture that finer grain varieties. They’re less likely to soak up oil or grease, keeping them light and crispy.

    How To Make Sour Cream Mashed Potatoes

    With just a few easy steps, you’re on your way to this convenient side dish

    Cubed yukon gold potatoes ready to be boiled for mashed potatoes
    • Cook the potatoes. Add 4 quarts of water to a large soup pot. Cut the potatoes into chunks and add them to the water. Bring them to a boil and cook for about 20 minutes or until potatoes are tender.
    How to boil potatoes for mashed potato casserole
    How to - Sour Cream Mashed Potatoes
    • Mash the potatoes. Drain water from the potatoes and in the same pot, mash potatoes with the butter, sour cream, reserved starchy potato water, salt and pepper. Stir in the chopped chives.
    Mashed potato casserole ready for oven
    Mashed potato casserole covered with plastic wrap for storage
    • Add the mashed potatoes to your favorite casserole dish that’s been greased with butter, or sprayed with non-stick spray, like PAM.
    • Store the casserole: If you’re making this casserole a day or so ahead of time, at this point, cover the casserole with plastic wrap and place in the refrigerator.
    butter, panko and parmesan for potato casserole crunchy topping
    crunchy topping for mashed potato casserole
    • Prepare The Crunchy Topping: In a small bowl, combine the bread crumbs with melted butter and grated Parmesan Cheese.
    mashed potato casserole with crunchy topping
    Baked Sour Cream Mashed Potatoes
    • Bake and Serve: Remove the plastic wrap from the potatoes. If the potatoes seem stiff, pour a little milk over the potatoes and using a fork, gently incorporate the milk. Sprinkle on the bread crumb topping and bake.

    FAQ’s and Expert Tips

    What are the best potatoes for mashing?

    Yukon Gold Potatoes are a medium starch potato. When cooked, they don’t become mushy or watery, which are qualities that can ruin mashed potatoes.

    Can I use Progresso Plain or Italian Bread Crumbs?

    Yes. And actually the Italian bread crumbs will bring a complimentary flavor to this mashed potato casserole. The consistency of this finer product will soak up more of the butter, so you will need to add an additional 1/8 cup to the instructed 2/3 cup called for in this recipe.

    Can I use a different cheese than Parmesan?

    Absolutely. Parmesan is a dry salty cheese, which adds to the panko to form that crunchy topping. So if substituting you might want to think about swapping out Parmesan for another dry cheese. White cheddar would work well here. And even though it’s a softer cheese, Swiss Cheese would bring a nice flavor profile to this recipe. Play around with different cheeses, make this mashed potato casserole recipe your own.

    Do I need to peel the potatoes?

    If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potato. (Source: Idaho Potato Commission)

    Baked Sour Cream Mashed Potatoes

    The end result? A creamy mashed potato casserole with a sour cream and chives flavor and a crunchy Panko Parmesan topping that’s simply irresistible.

    More Potato Casserole Recipes For Entertaining

    • Scalloped Potato Casserole
    • Grandpa Johnson’s Potato Casserole with Corn Flakes
    • Instant Pot Scalloped Potatoes with Green Chile
    • Blue Cheese Potato Dauphinoise

    And if you’re looking for more side dish recipes don’t miss my Side Dish Category. You’ll find lots of supporting actor ideas, including the most popular side dish recipe on my site, Broccoli Cheez Whiz Casserole.

    Mashed Potato Casserole. A perfect side dish for entertaining. Can be made ahead.

    Make Ahead Sour Cream Mashed Potatoes

    A make ahead mashed potato casserole for the holidays or for entertaining.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 10
    Calories: 472kcal
    Author: Lea Ann Brown

    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
    • 2 cups sour cream
    • 3/4 cup starchy potato water (reserved water the potatoes have been cooked in)
    • 1 teaspoon black pepper
    • 6 tablespoons finely chopped chives
    • ⅔ cup panko bread crumbs
    • ⅔ cup grated Parmigiano-Reggiano cheese
    Prevent your screen from going dark

    Instructions

    • 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. You can tell when potatoes are done, if when pierced with a fork they break in half. Drain, reserving a cup of the starchy water that potatoes cooked in.
    • Mash potatoes with 10 tablespoons butter, sour cream, 1/2-3/4 cup starchy potato water (just enough to get a creamy, not dry texture), 1 teaspoon salt, and pepper. Stir in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover with plastic wrap and refrigerate for up to three days. Even if your casserole dish has a lid, use plastic wrap. It will better seal in the moisture and keep the potatoes from drying out.
    • In a small bowl, melt the remaining 4 Tablespoons butter in the microwave in 15 second increments. combine 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, uncovered until golden and crisp, 30 to 40 minutes.
    • Garnish with additional chives, or fresh thyme works nicely here. Serve directly from the casserole pan, or spoon into your favorite special serving dish.

    Notes

    If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potato.
    Can I use Progresso type Italian Bread Crumbs for this recipe? Yes. And actually the Italian bread crumbs will bring a complimentary flavor to this mashed potato casserole. The consistency of this finer product will soak up more of the butter, so you will need to add an additional 1/8 cup to the instructed 2/3 cup called for in this recipe.
    Can I use a different cheese than Parmesan? Absolutely. Parmesan is a dry salty cheese, which adds to the panko to form that crunchy topping. So if substituting you might want to think about swapping out Parmesan for another dry cheese. A good quality grated white cheddar would work well here. And even though it’s a softer cheese, Swiss Cheese would bring a nice flavor profile to this recipe. Play around with different cheeses, make this recipe your own.
    Do I need to peel the potatoes? If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potato. (Source: Idaho Potato Commission)

    Nutrition

    Calories: 472kcal | Carbohydrates: 54g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 206mg | Potassium: 1225mg | Fiber: 6g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 55mg | Calcium: 169mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Sour Cream Mashed Potatoes …. It’s Whats for a Side Dish

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    • Creamy Zucchini Squash Casserole

    Reader Interactions

    Comments

    1. Lyuba says

      October 21, 2019 at 8:49 am

      This Casserole looks delicious! I can’t wait to try it! And thanks for including my White Cheddar and Chive Creamy Mashed Potatoes!

      Reply
    2. Lee Maddus says

      December 18, 2016 at 10:19 pm

      Quite a delightful assortment of delicacies. They look inviting too. Keep it up, Lea Ann.

      Reply
    3. Adam J. Holland says

      November 06, 2016 at 6:24 pm

      5 stars
      I’m digging this recipe. Like you, I didn’t want to like it. But, I was wrong. This looks really good!

      Reply
    4. Jean | DelightfulRepast.com says

      November 03, 2016 at 3:54 pm

      Lea Ann, even though a good mashed potato casserole (minus cans of soup!) is really good, I too am a purist about mashed potatoes. And yet there are times when that make-ahead factor really wins out. It’s delicious, it’s convenient, and so what if it isn’t “real” old-fashioned mashed potatoes! I’m not going to turn my nose up at a big serving of this!

      Reply
    5. cheri says

      November 02, 2016 at 1:35 pm

      5 stars
      Mashed potatoes are my favorite food of the holidays, love this version. My husband admires Anthony Bourdain, maybe I should add this to his list, so hard to buy for. Thanks Lea Ann!

      Reply
    6. Larry says

      November 02, 2016 at 8:43 am

      While we don’t eat them often as gravy is required, I love mashed potatoes and never met one I didn’t like so I know I’d like this – especially like the make ahead part.

      Reply
    7. John/Kitchen Riffs says

      November 02, 2016 at 8:22 am

      I love mashed potatoes! And yes, I used to be a purist too. Not any longer — I’ll take them any way the cook is dishing them up! These look SO good — thanks.

      Reply
    8. Susan says

      November 01, 2016 at 5:38 pm

      You just have to love make ahead recipes like this for Thanksgiving to make the holiday less stressful! This sounds like a total winner, Lea Ann!

      Reply
    9. Abbe@This is How I Cook says

      November 01, 2016 at 12:07 pm

      I love potatoes in every form and thinking of having a dish of them just waiting for me in the fridge is comfort. Thanks for this great recipe, Lea Ann!

      Reply
    10. Karen (Back Road Journal) says

      October 30, 2016 at 12:43 pm

      Any make ahead recipe is really good to have in your repertoire during this time of the year. These potatoes sounds great.

      Reply
    11. Vickie says

      October 30, 2016 at 8:34 am

      Oh my my – this sounds delicious and the you are so right about the make ahead factor. What a find! Also, that cookbook is a perfect gift for a foodie friend on my list. Thanks!!

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

    More about me →

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