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Mashed Potato Casserole (Cooks Illustrated)
Nb persons: 8
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| 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 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. The casserole may also be baked in a 13 by 9-inch pan. | |
| 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 | 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 |
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. (Mixture will be very soupy.)
4. Pour potato mixture to greased 3-quart baking dish and use a fork to make a peaked design over top. (Casserole can be covered with plastic and refrigerated for up to 24 hours; let sit at room temperature for 1 hour before baking.) Bake until potatoes rise and begin to brown, 35 to 45 minutes. Let cool 10 minutes. Serve.
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