"This is from America's Test Kitchen and oh man is this ever good it's one of my new favorite potato recipes. Instead of the one garlic clove I add in a heaping tablespoonful of roasted mashed garlic and added in some pepper, I also reduced the half and half to 1/3 cups. This hearty casserole may also be baked in a 13 x 9-inch baking dish and it can be covered with plastic and refrigerated for up to 48 hours. When ready to bake, let the casserole sit at room temperature for 1 hour. Increase the baking time by 10 minutes. SO GOOD!"

Original is 8 servings

Metric US

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Step by Step Method

Step 1

Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Bring the potatoes and water to cover by 1 inch to a boil in a large pot over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 25-30 minutes.

Step 2

Heat the half-and-half, broth, butter, garlic, mustard, and salt in a saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

Step 3

Drain the potatoes and transfer them to a large bowl. With an electric mixer on medium-low speed, beat the potatoes, slowly adding the half-and-half mixture until smooth and creamy, about 1 minute. Scrape down the bowl; beat in the eggs 1 at a time until incorporated. Fold in the chives.