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"Everything" Mashed Potato Casserole

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.
12 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 3 pounds potatoes (about 9 medium), peeled and quartered
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup butter, cubed
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled
  • 1 tablespoon minced chives

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • tender. Drain.
  • In a large bowl, mash potatoes. Beat in the cream cheese, butter,
  • milk, salt and pepper until fluffy. Transfer to a greased 3-qt.
  • baking dish. Spread sour cream over the top.
  • Bake, uncovered, at 350° for 10 minutes. Sprinkle with the
  • cheddar cheese, bacon and chives. Bake 5 minutes longer or until
  • heated through and cheese is melted. Yield: 12 servings.
© Taste of Home 2013

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"Everything" Mashed Potato Casserole (continued)

Nutrition 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.
© Taste of Home 2013