Mashed Potato Casserole

Mashed Potato Casserole
Adapted from cookscountry.com
Mashed Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from cookscountry.com

Ingredients

  • The casserole may also be baked in a 13 by 9-inch pan.

  • 4

    pounds russet potatoes , peeled and cut into 1-inch chunks

  • 1/2

    cup half-and-half

  • 1/2

    cup low-sodium chicken broth

  • 12

    tablespoons unsalted butter (1 1/2 sticks), cut into pieces

  • 1

    garlic clove , minced

  • 2

    teaspoons Dijon mustard

  • 2

    teaspoons 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 half-and-half, 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. Following photos 1 and 2 below, transfer potato mixture to greased 2-quart baking dish. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve. 5. Make Ahead: The baking dish with the potatoes can be covered with plastic and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase baking time by 10 minutes.

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