MASHED POTATO CASSEROLE

By TPMay

Ingredients

• 5 pounds Yukon gold potatoes
• 2 sticks butter (room temperature)
• 1 cup sour cream
• Kosher salt and freshly ground black cracked pepper (to taste)
• TOPPINGS
• 1 1/2 cups Panko breadcrumbs
• 2 tablespoons fresh flat leaf parsley (chopped)
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh grated horseradish
• 1 lemon (zested)
• 1 tablespoon olive oil

Preparation

Step 1

Preheat oven to 400ºF.
In a large pot of salted water add the peeled potatoes and bring to a boil. Lower the heat slightly and cook until the potatoes are tender. Cook for 25-30 minutes. Reserve 1 cup of the starchy potato water. Remove from heat. Drain the potatoes and place back in pot.
In a small saucepan melt the butter and sour cream. Pour this over the cooked and drained potatoes in the warm pot, and mash while slowly adding some of the reserved potato cooking water to get the right softness and consistency. Keep the mixture loose, it will thicken on standing and reheating. Add salt and pepper to taste.
Add the potato mixture to a buttered 9inch x 13inch baking dish.
In a bowl add the breadcrumbs, parsley, dill, lemon zest, and horseradish, mix to combine. Stir in the olive oil, season with salt and pepper. Top the mashed potato mixture. Bake for 30 minutes.