Potatoes, onions and more.
Mashed Potato Casserole
Description
A delicious potato casserole using both Russet & Red potatoes!
Ingredients
| 1 1⁄2 | Pound | Russet potatoes (Peeled and cut into 1-inch chunks) |
| 1 1⁄2 | Pound | Red Potatoes (Peeled and cut into 1-inch chunks) |
| 1⁄3 | Cup | Half and half |
| 1⁄3 | Cup | Chicken broth |
| 1⁄2 | Cup | Unsalted butter (Cut into cubes) |
| 1 | Small | Garlic clove (Minced) |
| 1 1⁄2 | Teaspoon | Dijon mustard |
| 1 1⁄2 | Teaspoon | salt |
| 3 | Large | Eggs |
| 2 | Tablespoon | Finely 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 | |
|---|---|
| Source | Photo and Recipe courtesy of Potatoes USA |
| Prep time | 10 minutes |
| Cook time | 50 minutes |
| Recipes | Vegetarian Casseroles |