Mashed Potato Casserole, Make Ahead

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  1. 4 lbs russet potatoes,peeled and cut into 1 inch chunks
  2. 1/2 c half and half
  3. 1/2 c low sodium chicken broth
  4. 12 tablespoons unsalted butter (1 1/2 sticks), cut into pieces
  5. 1 garlic clove, minced
  6. 2 t Dijon mustard
  7. 2 t salt
  8. 1/4 c finely chopped fresh chives


  1. Adjust oven rack to upper middle position and heat oven to 375°F.
  2. 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.
  3. Heat half and half, broth, butter, garlic, mustard, and salt in saucepan over medium low heat until smooth, about 5 minutes. Keep warm.
  4. Drain potatoes and transfer to large bowl.
  5. 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.
  6. Beat in eggs 1 at a time until incorporated, about 1 minute.
  7. Fold in chives.
  8. Transfer potato mixture to greased 3-quart baking dish.
  9. Bake until potatoes rise and begin to brown, about 35 minutes.
  10. Let cool 10 minutes. Serve.
  11. Make Ahead: The baking dish with the potatoes can be covered with plastic and refrigerated for up to 24 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase baking time by 10 minutes.

Picture of Recipe

Mashed Potato Casserole, Make Ahead - Picture of Recipe
Serves: 6 to 8
Prep Time: 20 minutes
Cook Time: 45 - 55 minutes
Course: Side Dish
Type of Food: Potato Dish,Vegetarian,Casserole
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake

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