Saturday, August 20, 2011

Recipe: Mashed Potato Casserole

We often eat boneless skinless chicken breasts a couple times a week. I like to have our chicken, potatoes, a vegetable, green salad and/or a fruit salad. I came across this mashed potato casserole and wanted to see the results with this chicken dinner. Since there are only two adults and two small children in the household I cut the recipe in half and there was still tons leftover. The end results of the mashed potato casserole were "mmmmmm.....that is really good!"

This recipe is the full version as printed in the Cook's County December/January 2008 issue.

4 pounds russet potatoes, peeled and cut into 1-inch chunks

1/2 cup half-and-half

1/2 cup low-sodium chicken broth

12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces

1 garlic clove, minced

2 teaspoons Dijon mustard

2 teaspoons salt

4 large eggs

1/4 cup finely chopped fresh chives

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.

Heat half-and-half, broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

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.

Transfer potato mixture to a greased 2-quart baking dish.

Bake until potatoes rise and begin to brown, about 35 minutes.

Let cool 10 minutes.


NOTE: The mashed potatoes will look very soupe when they are poured into the casserole dish. They will firm up and rise in the oven.

For better browing and an impressive presentation, use a fork to make a peaked design on top of the potato casserole.

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.

Print Friendly and PDF

No comments:

Post a Comment