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Creamy Make Ahead Mashed Potatoes


10 Servings

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  • 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


Adapted from


Step 1

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.

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