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Ingredients
4 Pounds russet potatoes, peeled & cut into 1" chunks
1/2 Cup half & half
1/2 Cup chicken broth
12 Tablespoons unsalted butter, cut into pieces
1 Garlic clove, minced
2 Teaspoons Dijon mustard
2 Teaspoons salt
4 Large eggs
1/4 Cup fresh chives, finely chopped
Instructions
The casserole may also be baked in a 9" x 13" pan.
Adjust oven rack to upper-middle position and heat oven to 375�F. 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.
Combine half & half, broth, butter, garlic, mustard, and salt in saucepan and heat 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.
Transfer potato mixture to a greased 9" x 13" 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.