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 potatoe mixture to a greased 13x9 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 at 350 degrees for 40-50 minutes or until heated through.
Originally Submitted
3/2/2011
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