3 pounds of potatoes (about 9 medium), peeled and cubed
1 package (8 oz.) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1 1/2 tspn onion powder
1 tspn salt
1 tspn garlic powder
1/2 tspn pepper
6 bacon strips, chopped
1 cup (4 oz.) shredded cheddar cheese
3 green onions, chopped
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream, and butter. Stir in milk and seasonings.
- In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
- Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions, and bacon. Cover and refrigerate until ready to use.
- Remove potatoes from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees Fahrenheit for 40 to 50 minutes or until heated through.
Recipe courtesy of Taste of Home Best Loved Recipes and Amanda Sauer of University City, MO
United States [ print this recipe for Make-Ahead Mashed Potatoes ]