PERFECT MASHED POTATO CASSEROLE

By BobD

Ingredients

• 6-8 SERVINGS
• The casserole may also be baked in a 13 by 9-inch pan.
• INGREDIENTS
• 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

Details

Servings 6
Adapted from cookscountrytv.com

Preparation

Step 1

INSTRUCTIONS

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.

Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

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.

Transfer potato mixture to greased 2-quart baking dish-Mixture will be soupy.

Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.

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.

For better browning and an impressive presentation, use a fork to make a peaked design on top of the potatoes.