Mashed Potato Casserole
Potatoes offer endless culinary possibilities—whether they’re roasted, scalloped, made into gratins, or turned into French fries, they’re a fantastic addition to any family dinner. One classic variation is mashed potatoes, a dish that never goes out of style. This recipe for mashed potato casserole takes traditional mashed potatoes to the next level, transforming them into an instant classic. Using Yukon Gold potatoes for their natural butteriness, and combining them with butter, sour cream, cream cheese, chives, and Parmesan cheese, this dish is hard to resist.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes | 3 pounds, peeled and large diced |
| Sour cream | 1 cup |
| Cream cheese | 1/2 cup, softened |
| Cold butter | 3 tablespoons, diced |
| Chives | 3 tablespoons, thinly sliced |
| Salt | 1 teaspoon |
| Pepper | 1/2 teaspoon |
| Plain bread crumbs | 1 cup |
| Grated Parmesan cheese | 1 cup |
| Melted butter | 3 tablespoons |
Directions
- Preheat your oven to 350°F (175°C).
- Boil the potatoes: In a large pot, boil the potatoes in salted water until soft. Drain.
- Mash the potatoes: In a large bowl, add the boiled potatoes, sour cream, cream cheese, cold butter, chives, salt, and pepper. Using a masher, mash everything together until fully combined and to your desired consistency. If you don’t have a masher, use the back of a fork.
- Transfer to a dish: Grease a casserole dish and spread the potato mixture evenly in it.
- Prepare the topping: In a bowl, mix together the bread crumbs, grated Parmesan cheese, and melted butter until fully combined. Sprinkle evenly over the potatoes.
- Bake: Bake in the preheated oven, uncovered, for 30 minutes, or until the top is golden brown.
Enjoy this delightful mashed potato casserole as a comforting side dish or main course!
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