MASHED POTATO CASSEROLE

MASHED POTATO CASSEROLE image

Number Of Ingredients 9

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

Steps:

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. Transfer potato mixture to greased 2-quart baking dish. Bake until potatoes rise and begin to brown, about 35 minutes.