This recipe comes from "Cook's Country by America's Test Kitchen," episode 102, "Sunday Dinner." PBS has a channel, "Create," which is a blessing for us in geographically cable-free zones. It hosts cooking, travel, and build-it shows so my detox from the Food Network, The Travel Channel, and HGTV is buffered (well, maybe a little). "Cooks Country" is a BEAUTIFUL show, set in a gorgeous farmhouse in Vermont, with Christopher Kimball hosting. Each week they take a classic recipe and test and test to come up with the very best version of the dish. Katie and I were watching one day last year as they concocted their best rendition of Mashed Potato Casserole. We couldn't wait to try it, and when we did, we agreed. It is worthy of a primary place on your Thanksgiving (and every holiday!) table.
Mashed Potato Casserole from Cooks Country
SERVES 12
Ingredients
* 4 lbs russet potatoes, peeled and cut in 1-inch chunks
* 12 tablespoons butter (1 1/2 sticks)
* 1/2 cup half-and-half
* 1/2 cup low sodium chicken broth
* 2 teaspoons kosher salt
* 2 teaspoons Dijon mustard
* 1 garlic clove, minced
* 4 eggs
* 1/4 cup chopped chives
Directions
Place potatoes in a large pot and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat to a bare simmer and cook until potatoes are tender, about 20 minutes. Potatoes are done when a fork or paring knife can be inserted into a large chunk without much resistance.
Place butter, half-and-half, chicken broth, salt, mustard and garlic into a small saucepan. Heat until butter melts, about 5 minutes.
Drain potatoes well. Put potatoes in work bowl of stand mixer. Using paddle attachment, slowly add butter mixture with mixer on low. Add eggs one at a time, mixing well after each addition.
Stir in chives by hand. Pour into a buttered casserole dish. Scrape top with tines of a fork to allow browning and texture. Place in upper middle 1/3 of a preheated 375°F oven for 35 minutes until golden-brown.
Photo credit: http://www.cooksillustrated.com/images/document%5Crecipe%5C4704_SFS_DJ08_MashedPotatoCasserole_1_article.jpg
This looks simple and delicious! Could make our table! Thanks for sharing! Lynnie
ReplyDeleteGood thing it's low cal, too! ;)
DeleteLoved the boys turkeys but your embellished one was a hit with me! Happy Thanksgiving to all of you our in the country! Lynnie
ReplyDeleteWonder if 1/2 potato and 1/2 cauliflower would work?
ReplyDeleteLooks delicious!!
ReplyDeleteIt IS, Gina! Thanks for your comment, appreciated!
DeleteMay I sub sour cream for the half n' half?
ReplyDeleteHi Bet, yes, but since sour cream is so much thicker, I'd stir the sour cream with some milk to get it to the 1/2 and 1/2 consistency. Thanks for your comment!
DeleteI've not heard of putting eggs in mashed potatoes. What does it do for them?
ReplyDeleteHi Jean - I wish they had answered you because I was wondering the same thing!
DeleteThis is directly from Cooks Country's recipe:
Delete"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."