Mashed Potato Casserole

1. 1

   Boil potatoes in water to cover by 1 inch until tender. About 20 minutes.

2. 2

   Heat half-and-half, butter, garlic, mustard, and salt over medium low heat until smooth. About 5 minutes. Remove from heat and keep warm.

3. 3

   Drain potatoes and transfer to mixing bowl. Mix using an electric mixer on medium-low and slowly add half-and-half mixture until potatoes are smooth and creamy, about 2 minutes.

4. 4

   Add eggs 1 at a time until mixed well, about another minute.

5. 5

   Fold in chives.

6. 6

   Transfer to greased 2-quart baking dish. Make a nice little design in the top of the potatoes with a fork.

7. 7

   The dish may be covered and refrigerated for up to 24 hours - If so,let it sit at room temp for an hour before continuing.

8. 8

   Bake at 375 degrees until potatoes begin to brown.

9. 9

   Cool 10 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.