Loaded Thanksgiving Mashed Potato Casserole

Creamy potatoes enriched with sour cream and cheddar are finished with a crisp buttery topping. Assemble it a day ahead to free valuable stove space on Thanksgiving.

Ingredients

• 4 lb (1.8 kg) Yukon Gold potatoes, peeled and chunked
• 6 tbsp (85 g) unsalted butter, divided
• 1 cup (240 g) sour cream
• 3/4 cup (180 ml) warm whole milk
• 1 1/2 cups (170 g) shredded cheddar, divided
• 1/3 cup chopped chives
• 1 1/2 tsp kosher salt and 1/2 tsp pepper
• 3/4 cup (45 g) panko breadcrumbs

Instructions

1. Heat oven to 375°F (190°C). Butter a 9-by-13-inch dish.
2. Cover potatoes with cold salted water, boil and cook 15–18 minutes until very tender; drain and steam-dry 3 minutes.
3. Mash with 4 tablespoons butter, sour cream, milk, 1 cup cheddar, chives, salt and pepper.
4. Spread in the dish. Combine panko, remaining melted butter and remaining cheddar; scatter on top.
5. Bake uncovered 25–30 minutes until hot and golden. If refrigerated, allow 40–45 minutes.
6. Rest 10 minutes before serving.

Cook’s Tips

Avoid overmixing, which makes potatoes gluey. Assemble through the topping, cover and refrigerate up to 24 hours.

Nutrition and cost are estimates and may vary.

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