TMB Studio
Creamy Make-Ahead Mashed Potatoes
TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min.
YIELD: 10 servings.
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Ingredients
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3 pounds potatoes (about 9 medium), peeled and cubed
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6 bacon strips, chopped
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8 ounces cream cheese, softened
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1/2 cup sour cream
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1/2 cup butter, cubed
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1/4 cup 2% milk
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1-1/2 teaspoons onion powder
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1 teaspoon salt
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1 teaspoon garlic powder
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1/2 teaspoon pepper
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1 cup shredded cheddar cheese
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3 green onions, chopped
Directions
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1.
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender.
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2.
Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
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3.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish; sprinkle with cheese, green onions and bacon. Refrigerate, covered, up to 1-2 days.
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4.
Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts
3/4 cup: 419 calories, 24g fat (15g saturated fat), 74mg cholesterol, 544mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 11g protein.
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