Ingredients
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4 pounds russet Potatoes
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½ cup Half-and-Half
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½ cup Chicken broth
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12 tablespoons Unsalted Butter
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1 Garlic
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2 teaspoons Dijon Mustard
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2 teaspoons Salt
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4 large Egg
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¼ cup minced fresh Chives
Directions
A great mashed potato casserole promises fluffy, buttery, creamy potatoes nestled under a savory golden crust. And with all the mashing and mixing done beforehand, it’s the perfect convenience dish during the holiday season. Using half-and-half instead of heavy cream lightened the recipe, and cutting it with chicken broth kept the potatoes moist. Beating eggs into the potato mixture helped it achieve a fluffy, airy texture and allowed us to use a handheld mixer to mash the potatoes without them turning gluey. Garlic and Dijon mustard gave our casserole a flavorful bite. We like to use a shallow 2-quart gratin dish, which allows for the most surface area (and browned crust), but a 13 by 9-inch baking dish also works.
Steps
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1
Done
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Place potatoes in Dutch oven and add water to cover by 1 inch. Bring to boil over high heat. Reduce heat to medium and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), about 20 minutes. |
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2
Done
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Meanwhile, adjust oven rack to upper-middle position and heat oven to 375 degrees. Grease 2-quart gratin dish. Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until butter is melted, about 5 minutes; cover to keep warm. |
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3
Done
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Drain potatoes and transfer to large bowl. Using handheld mixer set at medium-low speed, beat potatoes while slowly adding half-and-half mixture until smooth and creamy, about 1 minute. Scrape down bowl, then beat in eggs, one at a time, until incorporated, about 1 minute. Using rubber spatula, gently fold in chives. Transfer potato mixture to prepared gratin dish and smooth top with rubber spatula. |
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4
Done
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Bake until potatoes rise and begin to brown, 35 to 45 minutes. Let casserole cool for 10 minutes. Serve. |
