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THE everything-mashed potato casserole seemed to evolve over a year and it’s a great dish to take to a covered dish event. If I need to keep it warm for a longer time, I sometimes place the mixture into a crockpot and then add the sour cream, bacon, cheese and chives.
Nutritional Facts 3/4 cup equals 433 calories, 33 g fat (22 g saturated fat), 114 mg cholesterol, 340 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.
Originally published as "Everything" Mashed Potato Casserole in Reminisce October/November 2007
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Reviewed on Apr. 23, 2013 by llheath
I made this originally for Easter some time ago. I used "instant" mashed potatoes to shorten prep and serving time. My husband is also on a low-fat diet so I use no fat sour cream, and use less bacon. It is absolutely a family favorite, and it is requested by my kids at every special occasion...absolutely satisfying and delicious!
Reviewed on Jan. 01, 2013 by rbarton
This is delish! The cream cheese, while delicious, makes the potatoes shiny and a little pasty. I may either reduce or eliminate it next time. I may also try reduced fat cheddar, cream cheese, sour cream and milk.
Reviewed on Dec. 14, 2012 by sdopks
<p>Found this when looking for a potato casserole for Thanksgiving and this became an instant family hit. I will change two things. 1) Decrease the amount of sour cream by at least 1/2 cup. 2 cups is a bit much but adds a nice tangy flavor. 2) Add more bacon!! </p>
Reviewed on Jan. 26, 2012 by Twist_Shriek
It was alright. But the sour cream taste was so overpowering. Needed more bacon as well. The only thing I changed was I was a tad short on the cream cheese, but it was almost correct minus a spoonful. I also didn't have chives, so I used half a tablespoon of rosemary instead. My mom loved it though. Doubt I'll make it again any time soon. But probably will try it again.
Reviewed on Jan. 06, 2012 by MissCrocker
Family favorite! Love love love it! I add the sour cream to the mashing of potatoes mixture. Makes them creamier!
Reviewed on Nov. 24, 2011 by LaurenDillon
I made this recipe a few years ago at Thanksgiving and now I have to make it for every family get together. The only substitution I make is to use plain yogurt instead of the sour cream only because my husband doesn't like sour cream. I like the garlic addition, I may try that when I make it today.
Reviewed on Sep. 21, 2011 by pajamaangel
This recipe needs a lot of help. The taste was good, but the consistency and the look of these potatoes left a lot to be desired. If I ever were to make these again, I would halve the cream cheese, milk and sour cream. These potatoes were way too thin and too rich. Great concept though.
Reviewed on Sep. 11, 2011 by niborlea
Made 1 and 1/2 of this recipe and took it to a bring a covered dish dinner. There were over 100 dishes to eat from at least 10 different potatoes. These were great. They were the only potato pan that was completely empty. Everyone loved em.
Reviewed on Jul. 17, 2011 by Donalee2
I HAVEN'T MADE THIS RECIPE BUT IT SOUNDS GOOD. I LOVE POTATOES. THERE IS A WAY A PERSON COULD MAKE IT A LOT HEALTHIER. YOU COULD USE LOW FAT CREAM CHEESE. HALF THE BUTTER OR LESS. I DON'T SEE WHY YOU NEED THE BUTTER ANYWAY. USE SKIM MILK AND LOW FAT OR FAT FREE SOUR CREAM AND USE LOW FAT CHEDDAR. ACTUALLY I FIND THAT WHEN I USE LIGHTER PRODUCTS YOU CAN'T EVEN TELL THE DIFFERENCE.
Reviewed on Jul. 17, 2011 by PPW
I have made this recipe for years, but I add a couple of teaspoons of garlic. Makes it so much better, and I do not totally mash the potatoes. I use my hands to squish them leaving some chunks. Served this to guests the other night and all wanted the recipe. YUM But NOT low in calories.
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