Mashed Potato Casserole
By America's Test KitchenPublished on July 10, 2012
Time
1¾ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
The casserole may also be baked in a 13 by 9-inch pan.
Instructions
- 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.
- Following photos 1 and 2 below, transfer potato mixture to greased 3-quart baking dish. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.
- 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.
Time
1¾ hoursYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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.
Before You Begin
The casserole may also be baked in a 13 by 9-inch pan.
Instructions
- 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.
- Following photos 1 and 2 below, transfer potato mixture to greased 3-quart baking dish. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool 10 minutes. Serve.
- 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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