Creamy Mashed Potato Casserole

Ingredients

• 4 pounds russet potatoes (about 8 medium), peeled and cut into 1-inch cubes
• 3/4 cup half-and-half
• 1/2 cup chicken broth
• 1 stick butter, cubed
• 1 garlic clove, minced
• 2 tsp Dijon mustard
• 1 tsp salt
• 4 eggs
• 1/4 cup fresh chives, finely chopped
• Serves 8

Directions

1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes and water in large pot over high heat to boil. Reduce heat to medium-high and simmer until tender, about 20 minutes.
2. Heat half-and-half, chicken broth, butter, garlic, salt, and mustard in saucepan over medium heat until smooth, about 5 minutes. Keep warm. Drain potatoes and transfer to large bowl. With electric mixer on medium-low beat potatoes, slowly adding half-and-half mixture, until smooth and creamy, about 3 minutes. Scrape down bowl and add eggs 1 at a time until incorporated, about 2 more minutes. Fold in chives.
3. Pour into greased 13�9 inch baking dish, mixture will be loose but will bake up firm. Use a fork to swirl peaks on top to promote browning and because it�s pretty. Bake for 28-30 minutes until potatoes rise and begin to brown. Let cool 10 minutes and serve.