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Starters & Sides

Mashed Potato Casserole

Kris G. this is from you about 20 years ago.  I still have the recipe card in your hand writing.  I love that.  When you see the persons hand writing and can think about them while you are cooking.  Cooking is such a wonderful gift in so many ways.  I learned how to be a gracious hostess from Kris.  She was the warmest, most creative person I had ever met.  Miss her.

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This recipe makes a full 9×13 baking dish.  Serves about 12 to 14.  So if you are making it for just your family, cut it in half.  
5 lbs. red potatoes, washed
1 8 oz. package cream cheese
1 8 oz. sour cream
1 stick Land O’ Lakes butter
1 tsp. salt
1 tsp. garlic powder
Or 1/2 tsp white pepper
Cube potatoes with skins on.  Place in dutch oven and cover with water.  Add 1 TBS. salt.  Cover and boil until tender.  By cubing the potatoes you will have smaller pieces of the potato skin when you mash them.  Drain and smash with a potato masher or use an electric mixer.  Add cream cheese and sour cream and butter.  Let sit for a couple of minutes to soften.  Then mash until smooth.  Taste for saltiness.  Add salt to taste and garlic or white pepper.  (2 distinct different flavors.  Depending on what you are serving them with.  Either is good with the pork tenderloin.)

Cover and place in fridge for later use or bake covered for about 45 minutes at 350 degrees.  If they have been refrigerated they need about an hour to warm through.  Stir to fluff if needed.  

By Therese, January 18, 2014
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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