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Creamy make-ahead mashed potatoes


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  • 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


Servings 16
Adapted from


Step 1

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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