Mashed Potato Casserole

June 6th, 2013 by Victoria Racimo

Mashed Potato Casserole

This recipe for Mashed Potatoes sounds awesome!


“Everyone wants mashed potatoes at a holiday meal, but no one wants to deal with the lastminute work this dish usually requires. A makeahead mashed potato casserole solves this problem, in theory. Too bad most versions are gluey and heavy. We found that adding a lot of eggs in total the mashed potatoes to bake up light and airy. And an unconventional mashing method further improved the texture of the potatoes.”

Secrets to Perfect Mashed Potato Casserole

Serves 6 to 8 The casserole may be baked in a 13 by 9inch pan.

4pounds russet potatoes , peeled and cut into 1inch chunks1/2cup halfandhalf1/2cup lowsodium chicken broth12tablespoons unsalted butter visit our website (1 1/2 sticks), cut into pieces1garlic clove , minced2teaspoons Dijon mustard2teaspoons salt4large eggs1/4cup finely chopped fresh chives1. Adjust oven rack to uppermiddle 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 halfandhalf, broth, butter, garlic, mustard, and salt in saucepan over mediumlow heat until smooth, about 5 minutes. Keep warm.

3. Drain potatoes and transfer to large bowl. With electric mixer on mediumlow speed, beat potatoes, slowly adding halfandhalf 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. Following photos 1 and 2 below, transfer potato mixture to greased 2quart baking dish. 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.

This is a fine recipe for people in tropical Minnesota, but for the rest of us, or maybe just me, that ain’t the ways to make mash potatoes. The way of course is until now a highly guraded secret and has nothing to do with why mashed potatoes from a box taste like., well, I guess you have a few boxes, but I think not. I shall now tell you how to make mash potatoes.

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