Side Dish

Mashed Potato Casserole

  • Ready Time: 65min
    2 Reviews
  • Prep Time: 10min
    Cook Time: 55min
  • Potato Type: RedsRusset
    Cuisine: American
  • Serves: 6
    Prep Method: BakedBoiled
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Description

Recipe by: Reluctant Entertainer

Mashed Potato Casserole is perfect for a make ahead side dish. Make it ahead of time, pull it out of the fridge and bake.

Ingredients

  • 1 1/2 lbs. russet potatoes, peeled and cut into 1-inch chunks
  • 1 1/2 lbs. 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 Tablespoons finely chopped fresh chives (optional)

Preparation
Prep Time: 10min | Cook Time: 55min

  1. Heat oven to 375 °F. 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.
  2. 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.
  3. 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.
  4. 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.

2 Reviews

MMHill 3 years ago

This recipe is too dry! Flavor is good, but needs some sauce, or gravy. I made half the recipe, and it...Read Full Review

MMHill 3 years ago

This recipe is too dry! Flavor is good, but needs some sauce, or gravy. I made half the recipe, and it made plenty for 6 servings.

David Downing 2 weeks ago

Save a bit of the potato boiling water to loosen mashed, if needed. Probably better to rice the potatoes so-as not...Read Full Review

David Downing 2 weeks ago

Save a bit of the potato boiling water to loosen mashed, if needed. Probably better to rice the potatoes so-as not to develop too mush starch in the mash. Great with ANYTHING, as potatoes usually are.

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