Creamy Make-Ahead Mashed Potatoes

Total Time Prep: 35 min. + chilling Bake: 40 min.
Yield 10 servings
Test Kitchen Approved
With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois

Ingredients

  • 3 pounds potatoes (about 9 medium), peeled and cubed
  • 8 ounces 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
  • Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

Directions

  1. Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes; return to pan.
  2. Mash potatoes, gradually adding cream cheese, sour cream and butter. Stir in milk and seasonings. Transfer to a greased 13x9-in. baking dish. If desired, sprinkle with cheese and bacon. Refrigerate, covered, up to 1-2 days.
  3. Preheat oven to 350°. Remove potatoes from refrigerator and let stand while oven heats. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until heated through. If desired, sprinkle with green onions.

Nutrition Facts

3/4 cup: 354 calories, 20g fat (12g saturated fat), 56mg cholesterol, 400mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 7g protein.

With five different dairy products, you know this make-ahead mashed potato casserole is going to be super rich and, of course, delicious. It gets even better topped with onions and bacon! —JoAnn Koerkenmeier, Damiansville, Illinois
Recipe Creator

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