Mashed Potatoes CasseroleCuisine: Parve Category: Side Dish Servings: 6 Ingredients:4 lbs russet potatoes , peeled and cut into 1-inch chunks1/2 cup half-and-half or parve 1/2 cup low-sodium chicken broth Parve 12 tbs unsalted butter or margarine (1 1/2 sticks), cut into pieces 1 garlic clove , minced 2 tsp Dijon mustard 2 tsp salt 4 large eggs 1/4 cup finely chopped fresh chives Instructions:The casserole may also be baked in a 13 by 9-inch pan. 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. Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm. 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. . The mashed potatoes will look very soupy when they are poured into the casserole dish. They will firm up and rise in the oven. Transfer potato mixture to greased 2-quart baking dish. For better browning and an impressive presentation, use a fork to make a peaked design on top of the potato casserole. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve. 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. Serves 6 to 8 not triedClick Here To Return To The Recipe List This Page Generated By: |