Mashed Potato Casserole
4 pounds russet potatoes, peeled and cut into 1-inch chunks
1/2 cup half-and-half
1/2 cup chicken broth 12 tablespoons unsalted butter, cut into pieces
1 garlic clove, minced 2 teaspoons Dijon mustard 2 teaspoons salt
4 large eggs
1/4 cup minced fresh chives Place potatoes in Dutch oven and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are just tender (paring knife can be slipped in and out of potatoes with little resistance), about 20 minutes.
Meanwhile, adjust oven rack to upper-middle position and heat oven to 375 degrees. Great 2-quart gratin dish (of 13-by9-inch baking dish). Heat halfand-half, broth, butter, garlic, mustard and salt in saucepan over medium-low heat until butter is melted, about 5 minutes; cover to keep warm.
Drain potatoes and transfer to large bowl. Using handheld mixer set at medium-low speed, beat potatoes while slowly adding half-and-half mixture until smooth and creamy, about 1 minute. Scrape down bowl, then beat in eggs, one at a time, until incorporated, about 1 minute. Using rubber spatula, gently fold in chives. Transfer potato mixture to prepared dish and smooth top with rubber spatula.
Bake until potatoes rise and begin to brown, 35 to 45 minutes. Let casserole cool for 10 minutes. Serve.
Casserole, prepared through step transferring the potatoes to the baking dish, can be refrigerated for up to 24 hours. To bake, let sit at room temperature for 1 hour and continue with final step.
Serves 6 to 8.
See MAKE AHEAD