When it comes to the holidays and cooking, it’s best to make things as easy as possible. This recipe for Make Ahead Mashed Potato Casserole is perfect for that. Maybe you need to drive on The Holiday to visit family? Make this dish a day ahead and bake at your final destination. Or put it in your crock pot insert to bake in your own oven, then put it into your crock pot to travel and keep warm until dinner is served. If you are making lots of dishes to serve then take some stress off by making this up the day before so it’s just one less thing to worry about on party Day. Either way you’re sure to enjoy a different spin on your typical Mashed Potatoes and Gravy.
Make Ahead Mashed Potato Casserole
4lb’s russet potatoes peeled & cut into 1” chunks [about 8 medium]
½ Cup half and half
½ Cup low sodium chicken broth
1 ½ sticks unsalted butter, cut into pieces
1 clove Minced Garlic
2 tsp. Dijon Mustard
2 tsp. Salt
4 Large Eggs
¼ Cup finely chopped fresh chives
Heat oven to 375. Bring potatoes to a boil over high heat, simmer till tender.
Heat all ingredients except eggs over low heat till smooth. Keep warm.
Drain potatoes into a large mixing bowl, mix on medium/low speed, slowly adding liquid mixture for 1 minute.
Now Beat eggs into potatoes, one at a time, and fold in the chives [they will be soupy, they firm when baked].
Transfer into a greased 9”x13” pan, a 2 quart casserole or a crock pot insert with a plastic liner [use non-stick spray]. Use a fork to make peaked design in potatoes. Bake uncovered for 35 minutes [or 45 minutes if you refrigerated overnight]. The eggs make them puff up beautifully. Let cool 10 minutes.
Note: This casserole can be made a day before you want to serve. Cover with plastic wrap & refrigerate. Remove from refrigerator 1 hour before baking to bring to room temperature and add 10 minutes to your baking time.