Potatoes, onions and more.

Mashed Potato Casserole

Description

A delicious potato casserole using both Russet & Red potatoes!

Ingredients

1 1⁄2PoundRusset potatoes (Peeled and cut into 1-inch chunks)
1 1⁄2PoundRed Potatoes (Peeled and cut into 1-inch chunks)
1⁄3CupHalf and half
1⁄3CupChicken broth
1⁄2CupUnsalted butter (Cut into cubes)
1SmallGarlic clove (Minced)
1 1⁄2TeaspoonDijon mustard
1 1⁄2Teaspoonsalt
3LargeEggs
2TablespoonFinely chopped fresh chives (Optional)

Instructions

Heat oven to 375°. Bring potatoes and water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes.

Heat 1/2-and-1/2, chicken broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

Drain potatoes and transfer to bowl of stand mixer fitted with paddle and mix on medium-low speed, slowly adding half-and-half, until smooth, about 1 minute. Beat in eggs one at a time for about 1 minute. Add in chives.

Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve.

Summary

Yield
6 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time10 minutes
Cook time50 minutes
RecipesVegetarian Casseroles