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Mashed Potato Casserole

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Potato Type: RedsRusset
Cuisine: American
Prep Method: BakedBoiled

Dish

Side Dish

Prep Time

10 Mins

Cook Time

55 Mins

Serving

Serves 6

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

  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.

Like mashed potatoes? See our Best Mashed Potatoes recipes page.

2 Reviews

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MMHill

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

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MMHill

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

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

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David Downing

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.

Recipe By: Reluctant Entertainer

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