Adapted from “Cook’s Country”. Dec/Jan.
1 lb. Russet Potatoes, peeled
2 Tbls. half and half
2 Tbls. chicken broth or veg stock
3 Tbls. butter
1/2 tsp. minced garlic
1/2 tsp. Dijon mustard
1/2 tsp. salt
1 large egg
2 tsp. finely chopped fresh Parsley or chives
Cut potatoes into 1-inch chunks. Adjust oven rack to upper middle position and preheat to 375 degrees F. Place potatoes in a sauce pan with enough cold water to cover. Bring to a boil, cover and simmer until tender. Warm half and half, stock, butter, garlic, mustard and salt in a small saucepan over low heat, stirring until smooth, cover to keep warm. Drain potatoes, transfer to a deep bowl. With electric mixer on med-low, beat potatoes, slowly adding warmed liquid mixture, until smooth. Scrape bowl often. Beat in egg for 1 minute, fold in parsley or chives. Mashed potatoes will look very soupy, pour into a greased 8-inch pie pan (if doubling, use a 1-qt. Casserole or 8-inch square pan). Use a fork to draw up potato peaks all over the top of the casserole. Bake until potatoes rise and begin to brown, about 25 minutes. Make Ahead: The baking dish with soupy potatoes can be covered with plastic wrap, refrigerated for up to 24 hours. Remove from refrigerator 1 hour before baking; increase baking time 5 to 10 minutes. Serves 4.