Monday, April 11, 2011

Recipe : Mashed Potato Casserole

If you're looking to fancy up your potatoes a bit without making things *too* complicated, this is a good recipe to try out.  I didn't have any half-and-half, so I used chicken broth for all the liquid, and it still turned out all right, just a little on the yellow side.  The flavor is excellent.  :o)  It was a hit with the hubby and the three-year-old potato fan; child who doesn't like potatoes still didn't like it.  You win some, you lose some...

The top gets a little funny in the fridge, but it does reheat all right.  I would personally call this a recipe that you want to make when you know it'll get eaten up - company, pot luck, that sort of thing.  

Mashed Potato Casserole
Serves 8

4 pounds russet potatoes (about 8 medium), peeled and cut into 1-inch cubes
3/4 cup half-and-half
1/2 cup chicken broth
1 stick butter, cubed
1 garlic clove, minced
2 tsp Dijon mustard
1 tsp salt
4 eggs
1/4 cup fresh chives, finely chopped

Directions: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes and water in large pot over high heat to boil. Reduce heat to medium-high and simmer until tender, about 20 minutes.

Heat half-and-half, chicken broth, butter, garlic, salt, and mustard in saucepan over medium heat until smooth, about 5 minutes. Keep warm. Drain potatoes and transfer to large bowl. With electric mixer on medium-low beat potatoes, slowly adding half-and-half mixture, until smooth and creamy, about 3 minutes. Scrape down bowl and add eggs 1 at a time until incorporated, about 2 more minutes. Fold in chives.

Pour into greased 13×9 inch baking dish, mixture will be loose but will bake up firm. Use a fork to swirl peaks on top to promote browning and because it’s pretty. Bake for 28-30 minutes until potatoes rise and begin to brown. Let cool 10 minutes and serve.

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