Mashed Potato Casserole
Courtney
ingredients
- 8 lbs Russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 12 Tbsp (1 1/2 sticks) unsalted butter, cut into pieces
- 1 garlic clove, minced
- 2 tsp Dijon mustard
- 2 tsp salt
- 4 large eggs
- 1/4 cup finely chopped fresh chives
directions
- 1
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes and water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.
- 2
Heat 1/2 and 1/2, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
- 3
Drain potatoes and transfer to large bowl. With electric mixer on medium-low speed, beat potatoes, slowly adding half and half mixture, until smooth and creamy, about 1 minute. Scrape down bowl; beat in eggs 1 at a time until incorporated, about 1 minute. Fold in chives.
- 4
Transfer potato mixture to greased 2-quart baking dish. Use a fork to make a peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes.
Source: Courtney
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