Mashed Potato Casserole
Ingredients
4 pounds potatoes, cut into 1-inch chunks (You can peel them if that’s your preference. It’s not mine, so I didn’t)
1⁄2 cup half and half
1⁄2 cup chicken broth
12 tablespoons unsalted butter, cut into pieces
1 clove garlic, minced
2 teaspoons Dijon mustard
2 teaspoons salt
4 large eggs
1⁄4 cup fresh chives, finely chopped
Instructions
1. Adjust oven rack to upper-middle position and heat to 375*F. Put potatoes in a large pot and fill with water to cover the potatoes by 1 inch. Bring water to boil 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. The potato mixture will be very wet.
4. Transfer potato mixture to greased 2-quart baking dish and use a fork to make a peaked design on top for better browning. Bake until potatoes rise and being to brown, about 35 minutes. Let cool 10 minutes. Serve.
Comments
I was watching an episode of Cook’s Country the other day and I saw them make this recipe. I knew that I had to have it since it looked phenomenal and they described it was “soufflé-like.” I don’t think I’ve ever actually had soufflé, so I’m not sure how accurate that claim is. However, these were full of flavor, very light, and all around scrumptious. The recipe is from the December/January 2008 issue of Cook’s Country.
Cook’s Country 2008