Potatoes are a key element to any Thanksgiving spread. Here’s a great make-ahead mashed potato casserole dish that will add some visual flair to your table. Recipe courtesy of Sandy at Reluctant Entertainer. Happy Thanksgiving!

Ingredients

• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
• 1 1/2 pounds red potatoes, peeled and cut into 1-inch chunks
• 1/3 cup half and half
• 1/3 cup chicken broth
• 1/2 cup unsalted butter, cut into cubes
• 1 small garlic clove, minced
• 1 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoon  salt
• 3  large eggs
• 2 tablespoons finely chopped fresh chives (optional)

Instructions

Heat oven to 375°. 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.

Heat 1/2-and-1/2, chicken broth, butter, garlic, mustard, and salt in saucepan over medium-low heat until smooth, about 5 minutes. Keep warm.

Drain potatoes and transfer to bowl of stand mixer fitted with paddle and mix on medium-low speed, slowly adding half-and-half, until smooth, about 1 minute. Beat in eggs one at a time for about 1 minute. Add in chives.

Transfer potato mixture to greased 2-quart baking dish and use fork to make peaked design on top. Bake until potatoes rise and begin to brown, about 35 minutes. Let cool for 10 minutes. Serve