Potato Casserole

 14 Tablespoon unsalted butter, softened

6 pounds Yukon Gold Potatoes, peeled and cut into chunks

2 Tablespoon plus 1 teaspoon kosher salt

1 1/2 cups sour cream

1 teaspoon black pepper 

6 Tablespoons finely chopped chives

2/3 cup bread crumbs

2/3 cup grated Parmigiano Reggiano cheese

Grease 9x13 inch baking pan.

In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes.  Drain.

Mash potatoes with 10 tablespoons butter, sour cream, , 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary.  Spread potatoes into the prepared pan. Cover and refrigerate for up to three days. 

In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese.  Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.

Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.