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Creamy Make-ahead Mashed Potatoes

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Creamy Make-Ahead Mashed Potatoes
2011-10-27 Other
5 6

You can make these tasty mashed potatoes two days ahead of your holiday meal. Bake when you are ready and top with crispy bacon and green onions for a delicious attractive touch.

  • Servings: 16
  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins


4 lb White or Yukon Gold Potatoes, about 10, peeled, cubed
1 cup Breakstone's Sour Cream
½ cup Philadelphia 1/3 Less Fat Than Cream Cheese
2 tsp Onion Powder
1 slice Oscar Mayer Bacon, cooked, crumbled
2 Green Onions, sliced


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-quart casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Discard plastic wrap.

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