Mashed Potato Casserole
Mashed Potato Casserole
A delicious potato casserole using both Russet & Red potatoes!
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.