Cheesy Herb & Garlic Make-Ahead Mashed Potatoes

By carol gorman

Ingredients

• 1-1/2 lb. (675 g) Yukon gold potatoes (about 6), peeled, quartered
• 1 clove garlic
• 1/2 cup sour cream
• 1/2 cup Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia
• 2 green onions, finely chopped, divided

Preparation

Step 1

Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain. Return potatoes and garlic to pan; mash until smooth. Add sour cream, cheese and half the onions; mix well. Refrigerate remaining onions for later use.

Spoon into 2-L casserole dish sprayed with cooking spray. Cool to room temperature; cover. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.

Heat oven to 350ºF. Bake potatoes, covered, 40 to 45 min. or until heated through. Sprinkle with remaining onions.