Menu Enter a recipe name, ingredient, keyword...

Make Ahead Mashed Potatoes

By

Mashed potatoes can be made ahead in the casserole dish and refrigerated until about an hour and half before serving. Let them sit at room temperature before baking.

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 3 pounds potatoes (about 9 medium), peeled and cubed
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup butter, cubed
  • 1/4 cup 2% milk
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 6 bacon strips, chopped
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 green onions, chopped

Details

Servings 10
Preparation time 25mins
Cooking time 115mins

Preparation

Step 1

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.

In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-50 minutes or until heated through.

You'll also love

Review this recipe

Perfect Double Cream Garlic Mashed Potatoes Potato and Corn Mash, Pioneer Woman Cook's Style