MASHED POTATO CASSEROLE

Mashed Potato Casserole image

Provided by emitpan

Categories Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

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4 lbs russet potatoes, peeled and cut into 1 inch chunks
1/2 cup half-and-half
1/2 cup chicken broth
12 tablespoons butter
1 garlic clove, minced
2 teaspoons Dijon mustard
2 teaspoons salt
4 large eggs
1/4 cup fresh chives, finely chopped

Steps:

Boil potatoes in water to cover by 1 inch until tender. About 20 minutes.
Heat half-and-half, butter, garlic, mustard, and salt over medium low heat until smooth. About 5 minutes. Remove from heat and keep warm.
Drain potatoes and transfer to mixing bowl. Mix using an electric mixer on medium-low and slowly add half-and-half mixture until potatoes are smooth and creamy, about 2 minutes.
Add eggs 1 at a time until mixed well, about another minute.
Fold in chives.
Transfer to greased 2-quart baking dish. Make a nice little design in the top of the potatoes with a fork.
The dish may be covered and refrigerated for up to 24 hours - If so,let it sit at room temp for an hour before continuing.
Bake at 375 degrees until potatoes begin to brown.
Cool 10 minutes and serve.

Nutrition Facts : Calories 856.2, Fat 48.4, SaturatedFat 26.1, Cholesterol 288.8, Sodium 3084.2, Carbohydrate 88.1, Fiber 14.2, Sugar 5, Protein 22.9