2lbsYukon gold potatoespeeled and cut into same-sized chunks
½cupsour cream
4tbspbutter
1tbspchives
Sea salt and freshly cracked black pepperto taste
Topping:
¼cuppanko crumbs
¼cupparmesanfinely grated
1tbspbuttermelted
Sea salt and freshly cracked pepperto taste
Instructions
Preheat the oven to 400 degrees. Coat a small baking dish with butter.
Prepare the potatoes by cooking them in a large pot of boiling salted water until tender, 15-20 minutes, depending on their size. Drain very well.
Use a hand masher to mash the potatoes with the sour cream and butter until very smooth and creamy.
Fold in the chives then season with sea salt and freshly cracked pepper, to taste.
Spread potatoes evenly into the prepared small baking dish.
Make the topping by combining the panko crumbs, freshly grated parmesan cheese, melted butter, sea salt, and freshly cracked pepper, to taste, together in a small bowl until well combined and crumbly.
Sprinkle the topping evenly over the potatoes.
Bake the casserole by placing the baking dish into the oven and bake for 15-20 minutes, or until the topping is golden brown. Remove from the oven and sprinkle the top with more chives, if desired. Serve and enjoy.