Potato Casserole Recipe

Preheat and prep dish

Preheat oven to 375°F (190°C). Grease a 9x13-inch (or similarly sized) baking dish with 1 tablespoon of butter or nonstick spray.

Peel and cut potatoes

Peel the russet potatoes and cut into roughly 1-inch cubes so they cook evenly.

Place the cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender and easily pierced with a fork, about 12–15 minutes.

Drain the potatoes thoroughly in a colander and return them to the still-warm pot. Allow to sit for 1–2 minutes to let excess steam escape (this helps avoid watered-down casserole).

To the warm potatoes, add the butter (4 tbs) and mash with a potato masher or hand mixer until mostly smooth but still a bit textured. While mashing, pour in the milk and sour cream, and mix until incorporated. Add the egg and mix quickly until combined.

Stir in the garlic powder, onion powder, remaining 1 tsp salt (adjust to taste), black pepper, and chopped chives. If using cooked bacon or caramelized onions, fold them in now. Taste and adjust seasoning as needed.

Spoon the mashed potato mixture into the prepared baking dish and spread into an even layer, smoothing the top with a spatula.

In a small bowl, combine the panko breadcrumbs, grated parmesan, and melted 2 tablespoons butter. Stir until the crumbs are evenly moistened. Sprinkle the grated cheddar evenly over the top of the potatoes, then evenly distribute the breadcrumb mixture on top of the cheese.

Place the casserole in the preheated 375°F (190°C) oven and bake until the top is golden and the cheese is bubbly, about 25–30 minutes. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let rest for 10 minutes. Garnish with additional chopped chives if desired. Serve warm.