Make Ahead Mashed Potatoes

By amberwherley

Mashed potatoes get extra creamy with cream cheese added to them! Make these ahead and freeze up to one month and then bake. Try different cream cheese flavors.

Ingredients

• 4 pounds white or Yukon Gold potatoes (about 10), peeled, cubed
• 1 cup light sour cream
• 1/2 cup cream cheese
• 2 teaspoon onion powder
• 1 slice OSCAR MAYER bacon, cooked, crumbled
• 2 green onions, sliced

Preparation

Step 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.

Spoon into lightly greased 2-qt. casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Discard plastic wrap.

Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.


Variation Use any savory flavor of PHILADELPHIA Cream Cheese Spread to season the potatoes. Or, roast fresh garlic and add to the potatoes for creamy garlic mashed potatoes.

Variation Sprinkle baked casserole with OSCAR MAYER Real Bacon Bits, chopped chives and/or KRAFT Grated Parmesan Cheese instead of the suggested toppings.