Ingredients
4 lbs russet potatoes, peeled & cut into 1 inch chunks
1/2 cup 1/2 & 1/2
1/2 Cup low-sodium chicken broth
12 Tbls. unsalted butter cut into pieces
1 garlic clove
2 tsp. dijon mustard
2 tsp salt
4 large eggs
1/4 Cup finely minced fresh chives
Preparation
Heat oven to 375
Bring potatoes & water to cover by 1 inch to boil in large pot over high heat. Reduce the heat to medium & simmer until potatoes are tender (20 min). Heat 1/2 & 1/2, broth, butter, garlic, mustard & salt over medium heat until smooth & creamy (about 5 min). Keep warm. Drain potatoes. With electric mixer on med-low speed beat potatoes slowly adding the 1/2 & 1/2 mixture until smooth & creamy (about 1 min.) Beat in eggs one at a time until all incorporated (1 min). Fold in chives. Transfer to a greased 2 qt baking dish and use a fork to make peaked design. Bake until potatoes rise and begin to brown (about 35 min). Let cool 10 min. before serving.
To make ahead: Cover with plastic wrap and refrigerate up to 24 hours. When ready to bake let casserole sit at room temp for 1 hour and increase baking time by 10 min.
