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Chive Mashed Potato Casserole

 Chive Mashed Potato Casserole
Parmesan cheese forms a crispy, golden-brown coating over Mary Powell's velvety mashed potatoes. "This side dish is always on our table for special-occasion meals," she adds from Athens, Pennsylvania.
8 ServingsPrep: 30 min. Bake: 25 min. + freezing


  • 10 medium potatoes (about 3 pounds), peeled and quartered
  • 1 cup (8 ounces) sour cream
  • 1 package (8 ounces) cream cheese, cubed
  • 1/3 cup minced chives
  • 1/4 cup butter, cubed
  • 3/4 cup grated Parmesan cheese


  • Place potatoes in a Dutch oven and cover with water. Bring to a boil.
  • Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Drain.
  • Place potatoes in a large bowl. Add the sour cream, cream cheese,
  • chives and butter; beat until smooth.
  • Transfer to a greased 1-1/2-qt. baking dish; sprinkle with Parmesan
  • cheese. Bake, uncovered, at 350° for 25-30 minutes or until
  • golden brown. Yield: 8 servings.