Mashed Potato Casserole

• 4 lbs russet potatoes, peeled & cut into 1 inch chunks
• 1/2 cup 1/2 & 1/2
• 1/2 Cup low-sodium chicken broth
• 12 Tbls. unsalted butter cut into pieces
• 1 garlic clove
• 2 tsp. dijon mustard
• 2 tsp salt
• 4 large eggs
• 1/4 Cup finely minced fresh chives

1. Heat oven to 375
2. Bring potatoes & water to cover by 1 inch to boil in large pot over high heat. Reduce the heat to medium & simmer until potatoes are tender (20 min).
3. Heat 1/2 & 1/2, broth, butter, garlic, mustard & salt over medium heat until smooth & creamy (about 5 min). Keep warm.
4. Drain potatoes. With electric mixer on med-low speed beat potatoes slowly adding the 1/2 & 1/2 mixture until smooth & creamy (about 1 min.) Beat in eggs one at a time until all incorporated (1 min). Fold in chives.
5. Transfer to a greased 2 qt baking dish and use a fork to make peaked design. Bake until potatoes rise and begin to brown (about 35 min). Let cool 10 min. before serving.
6. To make ahead: Cover with plastic wrap and refrigerate up to 24 hours. When ready to bake let casserole sit at room temp for 1 hour and increase baking time by 10 min.

russet potatoes, chicken broth, unsalted butter, garlic, dijon mustard, salt, eggs, fresh chives

Taken from www.epicurious.com/recipes/member/views/mashed-potato-casserole-50038581 (may not work)