* Exported from MasterCook *

                         Potato, Mashed Casserole

Recipe By     : Debby, Found at CooksCountry.com in '09
Serving Size  : 10    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  potato -- peeled cut into 1" chunks
     1/2           cup  half and half
     1/2           cup  chicken broth
  12       tablespoons  butter -- 1 1/2 sticks, cut into pieces
  1              clove  garlic -- minced
  2          teaspoons  dijon mustard
  2          teaspoons  salt
  4              large  egg
     1/4           cup  onion -- finely diced

Adjust oven rack to upper-middle position and heat to 375 degrees.

Cover potatoes with water by 1" and bring to boil in a 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 (or in microwave) 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.  Mixture will be very loose.

Scrape down bowl.  Beat in eggs 1 at a time until incorporated, about 1
minute.  Fold in onion.

Transfer potato mixture to greased 2 quart baking dish.  Bake until
potatoes rise and begin to brown, about 35 minutes. 

Let cool 10 minutes.  Serve.

MAKE AHEAD: Make to baking point - cover and refrigerate for up to 24
hours.  When ready to bake, let the casserole site at room temperature for
1 hour.  Increase baking time by 10 minutes.

Description:
  "creamy, garlicky and wonderful!"

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Per Serving (excluding unknown items): 312 Calories; 17g Fat (48.8%
calories from fat); 7g Protein; 34g Carbohydrate; 3g Dietary Fiber; 117mg
Cholesterol; 656mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.