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Mashed Potato Casserole




Source of Recipe


Cook's Country


Recipe Introduction



Mashed Potato Casserole
The appeal of mashed potato casserole is considerable, with the promise of 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. But the existing recipes we tried gave us bland, gluey, dense potatoes that were definitely not worth the convenience. Here’s what we discovered:

Test Kitchen Discoveries

Using half-and-half instead of heavy cream lightened the dish, but cutting it with chicken broth kept the potatoes moist and provided an even lighter texture.
Beating eggs into the potato mixture helped it achieve a fluffy, airy texture and allowed us to use a hand-held mixer to mash the potatoes without them turning gluey.
Dijon mustard and fresh garlic gave the potatoes a flavorful bite.


The casserole may also be baked in a 13 by 9-inch pan.

Serves 6 to 8


Recipe Link: http://cookscountry.com

List of Ingredients




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





Recipe



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.


Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

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.

Following photos 1 and 2 below, transfer potato mixture to greased 2-quart baking dish. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.

Make Ahead: The baking dish with the potatoes can be covered with plastic and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase baking time by 10 minutes.