Mashed Potato Casserole

Mashed Potato Casserole

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Yield: 12 to 14 servings

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

1½ cups sour cream

1 teaspoon black pepper

6t ablespoons finely chopped chives

⅔ cup bread crumbs

⅔ cup grated Parmigiano-Reggiano cheese

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. Drain.

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.

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.

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.

TIP: If you make this ahead of time and store it uncooked in the refrigerator, it will go into the oven cold and will need considerably more than 30 to 40 minutes to bake. Count on at least an hour.

This is my "go to" make ahead mash potato recipe. It feeds a large crowd. It's very rich so it goes a long way. I follow the recipe. I have made the mistake 2 times of adding all 14 tablespoons of butter (instead of 10) to the mash potatoes, sour cream, etc. Thus making the potatoes too wet. I wasn't paying close attention to the recipe, just a heads up: 10 tablespoons for potatoes and 4 for the topping. Panko breadcrumbs work nicely too.

I have made a recipe like this for many years at Thanksgiving and other special occasions. I added 2 beaten eggs to the mix which allows the potato casserole to rise...a bit like a souffle! I love the chives and the crunchy topping...and especially the fact that you can prep this the night before the event and then just bake it when needed. Killer recipe!