Baked Mashed Potato Casserole with Sour Cream and Chives

By Jessica Sanders

During the holidays, the Mr. and I were invited to Christmas Eve dinner at a friend's house - it was a small gathering, but really fun and special, and I was really looking forward to the dinner. When I asked what I could bring, I was told, quite enthusiastically, "Potatoes!!" Our host LOVES potatoes. L.O.V.E.S. potatoes. Now while I like potatoes as much as the next guy (well...maybe not quite as much...but I do like them), I really don't cook or eat them very often. I can dig into a sweet potato any time - but I just don't seem to eat potatoes very often. The Mr. has an intense dislike for anything with a mealy consistency, and I think he'd encountered one too many mealy potaotes in his life before we met - so it's not a food he requests very often (unless it's fries - in which case he can get them at a restaurant!). So I panicked for a split second, since I don't have any "family favorite" potato recipes in my files (unless you count latkes, which just weren't going to work for this meal). But I figured it couldn't be too difficult to find a tasty potato dish to make - I mean, potatoes + cheese + sour cream + butter = you really can't go wrong. I tossed around the idea of a gratin dish or something along those lines, but I don't own a mandolin, and didn't really feel like slicing a zillion potatoes. Someone suggested mashed potatoes - everyone loves mashed potatoes! But I didn't want to just do plain jane mashed potatoes. I wanted something a bit more decadent, a bit more special for our Christmas Eve dinner. So I came across this mashed potato casserole with sour cream and chives from The New York Times, and figured I'd give it a shot. Not surprisingly, it was absolutely amazing and delicious and a huge hit at the dinner - I mean, can you really go wrong with multiple sticks of butter, aged Parmesan cheese, sour cream, and bread crumbs?! I think not. So it's not like I took a huge leap here - but in the land of mashed potatoes, this casserole is kinda special. It's not an every day type of recipe - like I said, there are copious amounts of butter and sour cream at play here - but this is a perfect choice for a special dinner. It makes a LOT of potatoes - scale down the recipe if you're cooking for just a few people. But rest assured that if you need to impress with some potatoes, this is a great recipe to have in your arsenal. And yes, I realize that most of us (myself included) are attempting to detox from the holidays with some healthier, lighter meals, but I really did feel the need to share this recipe with you all, just in case the opportunity arose to impress some friends with a kick-ass potato casserole. So keep this recipe tucked away - you may not need it for a while, but the next time someone asks you to make potatoes you'll be glad you have it on hand!

Baked Mashed Potato Casserole with Sour Cream and Chives

adapted from The New York Times

serves 12-14


  • 6 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 14 Tbsp unsalted butter, softened, divided (plus a little more for greasing the pan)
  • 2 Tbsp + 1 tsp kosher salt
  • 1 1/2 cups sour cream
  • 1 tsp freshly ground black pepper
  • 6 Tbsp chives, finely chopped
  • 1/3 cup bread crumbs
  • 1/3 cup panko bread crumbs
  • 2/3 cup Parmesan cheese, grated
  1. Lightly grease a deep 9x13 baking dish. 
  2. Fill a (very) large, deep pot with 4 quarts water and 2 Tbsp of kosher salt. Add the potatoes and bring the whole thing to a boil. Boil the potatoes until fork-tender, about 15 minutes. Drain well in a colander. Dump the potatoes back into the pot.
  3. Using a potato masher (I guess you can use a ricer if you have one - I don't), mash the potatoes with 10 Tbsp of the unsalted butter, the sour cream, 1 tsp kosher salt and the pepper. Mash in the chives. Taste (like you haven't already!!) and add more salt and/or pepper if necessary. Spread the potatoes into the prepared baking dish (you can stop here, tightly cover with plastic wrap and refrigerate for up to 3 days, if you like). 
  4. Preheat the oven to 400 degrees. In a small bowl, combine the remaining 4 Tbsp unsalted butter, bread crumbs, and Parmesan. Mix together until it forms coarse crumbles (the crumbs can also be refrigerated for up to 3 days here). 
  5. Sprinkle the crumbs evenly over the top of the potato casserole and bake, uncovered, until golden and crisp, about 30-40 minutes. Serve hot.