Mashed Potato Casserole
- 4-1/2 pounds Russets Potatoes, Peeled And Cut In 1" Chunks
- 12 Tablespoons Unsalted Butter
- 1/2 cups Half-and-half
- 1/2 cups Low Sodium Chicken Broth
- 1 clove Garlic Cloves, Minced (or More To Taste)
- 1-1/2 teaspoon Salt
- 2 teaspoons Dijon Mustard
- 1/2 teaspoons Freshly Ground Pepper, If Desired
- 4 whole Large Eggs
- Boil potatoes in a large pot, covering with water, until tender, about 20 minutes. While potatoes are cooking, heat butter, half -and-half, chicken stock, garlic, salt and mustard in a saucepan over medium-low heat until smooth. Keep warm.
- Drain potatoes and put into the bowl of a stand mixer or a large bowl suitable for using an electric handheld mixer. Mix potatoes on medium-low speed, slowly adding the hot cream/butter mixture until smooth. Scrape down the sides of the bowl, turn mixer back on, and add the eggs, one at a time, mixing well after each addition. Add pepper to taste, then transfer the mix to a sprayed or buttered 2-quart baking dish.
- Bake at 375 degrees for 35 minutes, or until it has a light golden color. If you are making this ahead of time, cover the casserole dish with plastic wrap and refrigerate for up to 24 hours. Let stand on the counter for about 1 hour before baking.
russets potatoes, butter, chicken broth, garlic, salt, dijon mustard, freshly ground pepper, eggs
Taken from tastykitchen.com/recipes/sidedishes/mashed-potato-casserole-3/ (may not work)