Creamy Make Ahead Mashed Potatoes
- 3 lbs potatoes (about 9 medium), peeled & cubed
- 6 bacon strips, chopped
- 8 ozs cream cheese, softened
- 1/2 c sour cream
- 1/2 c butter, cubed
- 1/4 c 2% milk
- 1 1/2 t onion powder
- 1 t salt
- 1 t garlic powder
- 1/2 t ground pepper
- 1 c shredded cheddar cheese
- 3 green onions, chopped
Place potatoes in Dutch oven; add water to cover. Bring to boil. Reduce heat; cook, uncovered, 10-15 minutes until tender.
In skillet cook bacon over medium heat until crisp. Remove to paper towels with slotted spoon; drain.
Drain potatoes; return to pan. Mash potatoes, gradually adding cream cheese, sour cream & butter. Stir in milk & seasonings. Transfer to greased 13x9 in baking dish; sprinkle with cheese, green onions & bacon. Refrigerate covered up to 1 day.
Preheat oven to 350. Remove potatoes from refrigerator & let stand while oven heats. Bake covered about 30 minutes. Uncover; bake 10 minutes more or until heated through.