Mashed Potato Casserole

1. 1

   Heat oven to 375

2. 2

   Bring potatoes & water to cover by 1 inch to boil in large pot over high heat. Reduce the heat to medium & simmer until potatoes are tender (20 min).

3. 3

   Heat 1/2 & 1/2, broth, butter, garlic, mustard & salt over medium heat until smooth & creamy (about 5 min). Keep warm.

4. 4

   Drain potatoes. With electric mixer on med-low speed beat potatoes slowly adding the 1/2 & 1/2 mixture until smooth & creamy (about 1 min.) Beat in eggs one at a time until all incorporated (1 min). Fold in chives.

5. 5

   Transfer to a greased 2 qt baking dish and use a fork to make peaked design. Bake until potatoes rise and begin to brown (about 35 min). Let cool 10 min. before serving.

6. 6

   To make ahead: Cover with plastic wrap and refrigerate up to 24 hours. When ready to bake let casserole sit at room temp for 1 hour and increase baking time by 10 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.