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Tracy's Make-Ahead Mashed Potatoes

Prep: 30 min | Total: 1 hour 30 min | Servings: 16 servings, 1/2 cup each

Ingredients

  • 4 lb. white or Yukon Gold potatoes (about 10), peeled, cubed
  • 1 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
  • 1/2 cup (1/2 of 8-oz. tub) Philadelphia 1/3 Less Fat than Cream Cheese
  • 2 tsp. onion powder
  • 1 slice Oscar Mayer Bacon, cooked, crumbled
  • 2 green onions, sliced

Instructions

  1. Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain.
  2. Place potatoes in large bowl. Add next 3 ingredients; mash until creamy.
  3. Spoon into lightly greased 2-qt. casserole; cover with plastic wrap. Refrigerate up to 2 days.
  4. Remove from refrigerator 30 min. before baking. Discard plastic wrap.
  5. Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.

Notes

MAKE AHEAD: Assemble as directed but do not sprinkle with bacon and onions; cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour or until heated through, uncovering the last 10 min. Sprinkle with bacon and onions.