Mashed Potato Casserole

A delicious baked mashed potato casserole that is perfect for feeding a crowd and can be made up to three days in advance.

6 lbs Yukon Gold potatoes, peeled and cut into chunks
14 Tbsp. butter, softened and divided
2 Tbsp. + 1 tsp. sea salt
1½ cups sour cream
1 tsp. black pepper, freshly ground
3 Tbsp. chives, finely chopped
⅔ cup breadcrumbs
⅔ cup Parmigiano-Reggiano cheese, grated

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Lightly butter a 9x13" pan and set aside.

In a large pot, bring potatoes to a boil and cook for 15-20 minutes until tender. Drain.

Add 10 Tbsp. butter, sour cream, salt and pepper to the potatoes and mash. Add the chives. Spread in the prepared pan.

Make the Topping: 
In a small bowl, combine breadcrumbs, Parmesan cheese and 4 Tbsp. butter. Mix together until it forms course crumbs. Sprinkle evenly on top of the potatoes.

Bake for 30-40 minutes until golden and crisp. Serve hot.

Makes 8-10 servings.