Mashed Potato Casserole
WHY THIS RECIPE WORKS Most recipes for mashed potato casserole simply dump mashed potatoes in a baking
dish and pop it in the oven, but these dishes always end up bland, gluey, and dense.
We wanted a casserole that delivered fluffy, buttery, creamy potatoes nestled under
a savory golden crust. Using half-and-half instead of the traditional heavy cream
lightened the recipe, and cutting it with chicken broth kept the potatoes moist. Beating
eggs into the potato mixture helped it achieve a fluffy, airy texture. For bold flavor,
we added Dijon mustard and fresh chives. See the sidebars that follow the recipe.
SERVES 8
The casserole may also be baked in a 13 by 9-inch pan.
|
4 |
pounds russet potatoes, peeled and cut into 1-inch chunks |
|
12 |
tablespoons unsalted butter, cut into 12 pieces |
|
½ |
cup half-and-half |
|
½ |
cup chicken broth |
|
2 |
teaspoons Dijon mustard |
|
1 |
garlic clove, minced |
|
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 butter, half-and-half, broth, mustard, garlic, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.
3. Drain potatoes and transfer to large bowl. Using stand mixer fitted with paddle, beat potatoes on medium-low speed, 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 potato mixture to greased 3-quart baking dish. Smooth surface of potatoes, then use fork to make peaked design on top of casserole. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve.