Sunday, November 20, 2011
Mashed Potato Casserole
From the NY Times
14 tablespoons unsalted butter, softened
6 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 tablespoons, plus one teaspoon kosher salt
1 1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped fresh chives
2/3 cup bread crumbs
2/3 cup freshly grated Parmesan
Lightly grease a 9x13 pan with butter. In a large pot, bring the potatoes, roughly 4 quarts of water, and 2 tablespoon of kosher salt to a boil. Boil 15-20 minutes, until tender. Drain potatoes.
Mash the potatoes with 10 tablespoons of butter, sour cream, 1 teaspoons salt, and 1 teaspoon pepper. Stir in the diced chives. Taste for seasoning. Spread potatoes into greased pan. Cover and refrigerate for up to three days or use immediately.
In a small bowl mix together the remaining 4 tablespoons butter, bread crumbs, and Parmesan cheese until coarse crumbs form. Crumbs can also be refrigerated for up to three days or used immediately.
Heat oven to 400 degrees. Sprinkle crumbs on potatoes and bake for 30-40 minutes until crumbs are crispy and brown. If baking the casserole right away (instead of out of the fridge), you can bake it for 20 minutes instead.