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Mashed Potato Casserole with Sour Cream & Chives


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  • 14 Tbs. Unsalted Butter, softened
  • 6 lbs. Yukon Gold Potatoes, peeled & cut into chunks
  • 1 1/2 Cups Sour Cream
  • 6 Tbs. Chopped Chives, finely chopped
  • 2/3 Cups Bread Crumbs
  • 2/3 Cup Parmigiano-Reggiano Cheese
  • Salt and Pepper to taste



Step 1

Lightly grease a 9" x 13" baking pan. Peel and boil potatoes in salted water. Mash potatoes with 10 tablespoons butter, sour cream, salt and pepper to taste. Mash in chives. Taste and adjust seasonings, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to 3 days. In a small bowl combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Heat oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30-40 minutes.

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