Mashed Potatoe Casserole

A friend asked for this recipe.

I always found getting the mashed potatoes just right and hot at the right time one of the bigger challenges of Thanksgiving dinner so last year when I read this recipe in 'Cook's Country' I was excited...then so pleased when it worked out great. I know I'll be making this the day before Thanksgiving!

Mashed Potato Casserole

Cook’s Country Dec/Jan 2008

13x9 pan

4 lbs. russet potatoes, peeled and cut into 1-inch chunks

½ cup half and half

½ cup low-sodium chicken broth

12 tablespoons unsalted butter

1 garlic clove, minced

2 teaspoons Dijon mustard

2 teaspoons salt

4 large eggs

¼ cup finely chopped fresh chives

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. 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 half-and-half, 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 large bowl. With electric mixer on medium –low speed beat potatoes, slowly adding half-and-half mixture. Until smooth and creamy, about 1 minute. Scrape down bowl; beat in eggs 1 at a time until incorporated, about 1 minute. Fold in chives.

4. Transfer potatoes to greased 2-quart baking dish. Rough top up with fork tines. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.

Make ahead; before baking cover with plastic and refrigerate up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase baking time by 10 minutes.

I hope you this makes Thanksgiving just a little bit easier for you.