3 lbs. potatoes (about 9 medium), peeled and cubed
1 pkg. (8 oz.) cream cheese, softened
½ c. sour cream
½ c. butter, cubed
¼ c. milk
1 ½ tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
½ tsp. pepper
6 bacon strips, chopped
1 c. shredded cheddar cheese
3 green onions, chopped
Instructions
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings. In a small skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon; drain. Transfer potato mixture to a Pam sprayed 13 x 9 inch baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, 350 degrees for 40-50 minutes or until heated through.
Originally Submitted
10/9/2013
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