Mashed Potato Casserole (매쉬드 포테이토 캐서롤)

[kagy]

Ingredients

Yield:12 to 14 servings

• 14tablespoons unsalted butter, softened, and more for the pan
• 6pounds Yukon Gold potatoes, peeled and cut into chunks
• 2tablespoons plus 1 teaspoon kosher salt
• 1½cups sour cream
• 1teaspoon black pepper
• 6tablespoons finely chopped chives
• ⅔cup bread crumbs
• ⅔cup grated Parmigiano-Reggiano cheese

Preparation

1. Step 1

   Lightly grease a 9-inch-by-13-inch baking pan.

2. Step 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. Step 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. Step 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. Step 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.