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. )
Source: Only Recipes
Ingredients
- tablespoons unsalted butter, softened, and more for the pan
- pounds Yukon Gold potatoes, peeled and cut into chunks
- tablespoons plus 1 teaspoon kosher salt
- sour cream
- teaspoon black pepper
- tablespoons finely chopped chives
- bread crumbs
- grated Parmigiano-Reggiano cheese