Mashed Potato Casserole

From Cook's Country | December/January 2008

Why this recipe works:

The appeal of mashed potato casserole is considerable, with the promise of fluffy, buttery, creamy potatoes nestled under a savory golden crust. And with all the mashing and mixing done beforehand, it's the perfect convenience dish during the holiday season. But the mashed potato casserole… read more

The appeal of mashed potato casserole is considerable, with the promise of fluffy, buttery, creamy potatoes nestled under a savory golden crust. And with all the mashing and mixing done beforehand, it's the perfect convenience dish during the holiday season. But the mashed potato casserole recipes we tried gave us bland, gluey, dense potatoes. We wanted our Mashed Potato Casserole recipe to be worth the convenience. Using half-and-half instead of heavy cream lightened the recipe, and cutting it with chicken broth kept the potatoes moist and provided an even lighter texture. Beating eggs into the potato mixture helped it achieve a fluffy, airy texture and allowed us to use a hand-held mixer to mash the potatoes without them turning gluey. Dijon mustard and fresh garlic gave our Mashed Potato Casserole a flavorful bite.

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Serves 6 to 8

The casserole may also be baked in a 13 by 9-inch pan.

Ingredients

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