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mashed potato casserole

★★★★★ 3
a recipe by

Can also be made in a buttered 9" x 13" casserole. In my family we have nicknamed this dish "Kill your husband potatoes" because of all the cream, butter and eggs. It hasn't killed any yet (that we know of) but they sure love it!!

★★★★★ 3
serves 6-8
cook time 35 Min

Ingredients For mashed potato casserole

  • 4 lb
    russet potatoes, peeled and cut into 1" chunck
  • 1/2 c
    half and half
  • 1/2 c
    chicken broth, low salt
  • 12 Tbsp
    butter, unsalted - cut into pieces
  • 1 clove
    garlic, minced
  • 2 tsp
    dijon mustard
  • 2 tsp
  • 4 lg
  • 1/4 c
    finely chopped fresh chives

How To Make mashed potato casserole

  • 1
    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
    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
    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
    4.Transfer potato mixture to greased 2-quart baking dish. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.
  • 5
    5. 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.

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