Shelly's Recipe

MAKE-AHEAD MASHED POTATOES

Category: Mashed Potatoes

3 pounds potatoes (about 9 medium), peeled and cubed
1 package (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
6 bacon strips, chopped
1 cup (4 ounces) shredded cheddar cheese
3 green onions, chopped

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 to paper towels with a slotted spoon; drain.

Transfer potato mixture to a greased 13-in. x 9-in. 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 for 40-50 minutes or until heated through. Yield: 10 servings.