Mashed Potato Casserole

Mashed Potato Casserole

Mashed Potato Casserole

Source: Potatoes USA
A delicious potato casserole using both Russet & Red potatoes!
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Prep Time 10 mins
Cook Time 50 mins
Course Side Dish
Servings 6

Ingredients
 

  • 1 1/2 Pound Russet potatoes Peeled and cut into 1-inch chunks
  • 1 1/2 Pound Red Potatoes Peeled and cut into 1-inch chunks
  • 1/3 Cup Half and half
  • 1/3 Cup Chicken broth
  • 1/2 Cup Unsalted butter Cut into cubes
  • 1 Small Garlic clove Minced
  • 1 1/2 Teaspoon Dijon mustard
  • 1 1/2 Teaspoon salt
  • 3 Large Eggs
  • 2 Tablespoon Finely chopped fresh chives Optional

Instructions

  • Heat oven to 375°. 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 1/2-and-1/2, chicken broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
  • Drain potatoes and transfer to bowl of stand mixer fitted with paddle and mix on medium-low speed, slowly adding half-and-half, until smooth, about 1 minute. Beat in eggs one at a time for about 1 minute. Add in chives.
  • Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve.