Mashed Potato Casserole

“Mashed potatoes without the last-minute hassle... From Cook's Country Dec/Jan 2008”
1hr 15mins

Ingredients Nutrition


  1. Boil potatoes in water to cover by 1 inch until tender. About 20 minutes.
  2. Heat half-and-half, butter, garlic, mustard, and salt over medium low heat until smooth. About 5 minutes. Remove from heat and keep warm.
  3. Drain potatoes and transfer to mixing bowl. Mix using an electric mixer on medium-low and slowly add half-and-half mixture until potatoes are smooth and creamy, about 2 minutes.
  4. Add eggs 1 at a time until mixed well, about another minute.
  5. Fold in chives.
  6. Transfer to greased 2-quart baking dish. Make a nice little design in the top of the potatoes with a fork.
  7. The dish may be covered and refrigerated for up to 24 hours - If so,let it sit at room temp for an hour before continuing.
  8. Bake at 375 degrees until potatoes begin to brown.
  9. Cool 10 minutes and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a