lb russet potatoes peeled and cut into 1-inch chunks
1/2
cup half-and-half
1/2
cup low-sodium chicken broth
12
tbsp unsalted butter (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
Directions
1.
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.
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.
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.
4. Transfer potato mixture to greased 2-quart baking dish and using the back of a spoon, lift surface of potatoes into small peaks. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.
5.
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.
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