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Mashed Potato Casserole. A perfect side dish for entertaining. Can be made ahead.
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Make Ahead Sour Cream Potatoes Casserole

A make ahead mashed potato casserole for the holidays or for entertaining.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 472kcal

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
  • cup panko bread crumbs
  • cup grated Parmigiano-Reggiano cheese

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