An old-fashioned family recipe passed down over generations. Creamy potatoes are baked with a buttery breadcrumb topping. My husband says these are the "best mashed potatoes ever".
Preheat oven to 350°F. Grease a 2 quart casserole dish or 9-inch baking dish.
Add potatoes to a large pot and cover with cold salted water going about an inch above the potatoes. Bring to a boil. Reduce heat to medium low. Cook uncovered until potatoes are fork tender (about 15 to 20 minutes). Drain water.
Mash potatoes. Add sour cream, cream cheese, salt, pepper and butter. Whip with a mixer until light and fluffy. Stir in onions.
Spread into casserole dish.
In a small bowl, combine bread crumbs and melted butter. Sprinkle on top of potatoes.
Bake, uncovered, for 40 to 45 minutes, until breadcrumbs are golden brown. Sprinkle chives on top, if desired. Serve hot.