"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mashed Potato Casserole Recipe

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This recipe for Mashed Potato Casserole, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Postel
Added: Tuesday, September 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 lbs. potatoes, cooked and mashed smooth
6 oz. cream cheese
1 c. sour cream
1-2 T. chives, chopped
1/2 lb. bacon, cooked and crumbled
2 tsp. onion salt
1 tsp. salt
1 tsp. pepper
2 T. butter

Directions:
Directions:
Cook and mash potatoes until smooth (use milk as necessary). Add all other ingredients except bacon and butter. Whip until light and fluffy. Put into greased casserole. Dot with butter and crumbled bacon.

Bake at 350 degrees for 30 minutes without cover.

Can be stored in refrigerator for two weeks covered. Do not freeze.

 

 

 

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