Mashed Potato Casserole with Sour Cream and Chives
NYT Thanksgiving recipe 2011
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- 14 tablespoon(s) unsalted butter, softened, and mor for the pan
- 6 pound(s) Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoon(s) plus 1 tsp kosher salt
- 1 1/2 cup(s) sour cream
- 1 teaspoon(s) black pepper
- 6 tablespoon(s) finely chopped chives
- 2/3 cup(s) bread crumbs
- 2/3 cup(s) Parmigiano-Reggiano cheese
- 1. Lightly grease a 9-inch-by-13-inch baking pan.
- 2. 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. Drain.
- 3. Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
- 4. In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
- 5. Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.
This recipe is a personal recipe added by gigimuirheid and has not been tested or endorsed by MyRecipes.
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Mashed Potato Casserole with Sour Cream and Chives Recipe at a Glance
- COURSE: Casseroles