Creamy make-ahead mashed potatoes

Photo by Henya B.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from keyingredient.com

Ingredients

  • 4

    pounds white or Yukon Gold potatoes (about 10), peeled, cubed

  • 1

    cup BREAKSTONE'S Sour Cream

  • 1/2

    cup (1/2 of an 8-ounce tub) PHILADELPHIA 1/3 less fat than cream cheese

  • 2

    teaspoons onion powder

  • 1

    slice OSCAR MAYER Bacon, cooked, crumbled

  • 2

    green onions, sliced

Directions

1. Cook potatoes in large saucepan of boiling water 10 to 15 minutes or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy. 2. Spoon into lightly greased 2-quart casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Discard plastic wrap. 3. Heat oven to 350 degrees Fahrenheit. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.

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