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Mashed Potato Casserole Recipe

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This recipe for Mashed Potato Casserole, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Burdick
Added: Wednesday, March 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs. Russet potatoes, peeled and cut into 1" chunks
1/2 c half and half
1/2 c chicken broth
1 1/2 sticks unsalted butter, cut into pieces
1 clove garlic, minced
2 tsp. Dijon mustard
2 tsp. salt
4 large eggs
1/4 c finely chopped chives, fresh

Directions:
Directions:
Boil potatoes on medium heat till tender. Heat half and half, broth, butter, garlic, mustard and salt till smooth and creamy, about 1 minute. Scrape down bowl; beat in eggs, 1 at a time until incorporated. Fold in chives. Transfer potato mixture to a greased 9 X 13 pan. Bake 375 till potatoes rise and begin to brown, about 35 minutes. Cool 10 minutes and serve. The mixture will be very soupy when you pour it into the casserole, but it will firm up and rise in the oven.

Personal Notes:
Personal Notes:
This can be made ahead, put in a casserole, covered with wrap and refrigerated up to 24 hours. Let sit at room temperature 1 hour before baking. May require an additional 10 minutes baking time.

 

 

 

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