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MASHED POTATO CASSEROLE *****

4 lbs. russett potatoes peeled and cut into l” chunks
l/2 cup half and half
l/2 cup chicken broth
l-l/2 sticks butter cut into chunks
l garlic clove minced
2 tsp. dijon mustgard
2 tsp. salt
4 large eggs
l/4 cup chopped fresh chives
Adjust oven rack to upper jiddle position and heat to 375. Bring potatoes and water to cover by 1″ to boil in laarge pot over high yheat. Reduce heat to ed and simmer until tsaters are tender, about 20 mins. Heat half and half, broth, butter, garlic, nustard and salt in saucepan over med low heat until smooth about 5 mins. Keep warm.
Drain potatoes and gtransfer to large bowl. With electric mixer on med low speed heat potatoes slowly adding half and half mixture until smooth and creay about l min. Scrape down bowl, beat in eggs one at a time until inbcorporated about l min. Fold in chives. Transfer potato mixture to greased 2 qt. baking dish. Bake untiol potatoes rise and begin to brownb about 35 mins. Let cool 10 mins.
serves 6 to 8 Cooks Country nagazine Dec. 2007
(Make Ahead) the bakihbg dish with the potatoes cab be covered with plastic and refrigerated for up to 24 hrs. When ready to bake let the casserole sit at room temperature for l hr. Increase baking time by 10 mins.
The mashed potatoes will look very soupy when they are poured into the casserole dish. they will firm up and rise in the oven. For better browning and an impressive presentation use a fork to make a peaked design on top of the potato casserole before baking.

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https://recipes.connorbowen.com/recipe/mashed-potato-casserole/