Make-Ahead Mashed Potatoes

By kjs1010

Ingredients

• 10 medium white, or yukon gold potatoes, peeled, cubed
• 1/2 cup light cream cheese spread (1/2 of 8oz tub)
• 1 cup light sour cream or plain yogurt
• 2 tsp onion powder
• salt and pepper
• 2 Tbs cooked and crumbled bacon
• 1 small onion, finely chopped

Details

Servings 17

Preparation

Step 1

Place potatoes in a large saucepan; cover with water and bring to a boil on medium-high heat. Reduce heat to medium and cook 10-15 min or until potatoes are tender; drain.

Add cream cheese spread, sour cream and onion powder; beat with an eletric hand mixer until creamy. Season with salt and pepper to taste. Spoon into a lightly greased 2-qt casserole dish; cover with plastic wrap. Refrigerate until ready to use.

Remove potatoes from refrigerator about 30 minutes before baking. Remove plastic wrap. Bake at 350 for 1 hour or until heated through. Sprinkle with bacon and onion.

May be made up to 5 days before using. Just cover tightly before storing in the refrigerator until ready to use.