Potatoes, onions and more.

Mashed Potato Casserole


A delicious potato casserole using both Russet & Red potatoes!


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
2TablespoonFinely chopped fresh chives (Optional)


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.


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