ClaudiafromKraftKitchens
11-22-2006, 01:28 PM
If you're feeling a little overwhelmed by all the things you need to get on the table tomorrow, I thought someone might be interested in a make ahead version of mashed potatoes. They're delicious and you can have them all ready before your guests arrive. Many people have told me this was really helpful!
Make Ahead Mashed Potatoes
10 medium white, table or Yukon Gold potatoes, peeled, cubed
1/2 cup Light Cream Cheese Spread (1/2 of 8-oz. tub)
1 cup Sour Cream or plain yogurt
2 tsp. onion powder
Salt and black pepper
2 Tbsp. cooked and crumbled Bacon
PLACE potatoes in a large saucepan; cover with water and bring to a boil on medium-high heat. Reduce heat to medium and cook 10 to 15 min. or until potatoes are tender; drain.
ADD cream cheese spread, sour cream and onion powder; beat with an electric hand mixer until creamy. Season with salt and pepper to taste. Spoon into a lightly greased 2-quart casserole dish; cover with plastic wrap. Refrigerate until ready to use.
REMOVE potatoes from refrigerator about 30 min. before baking. Remove plastic wrap. Bake at 350°F for 1 hour or until heated through. Sprinkle with bacon.
Make Ahead Mashed Potatoes
10 medium white, table or Yukon Gold potatoes, peeled, cubed
1/2 cup Light Cream Cheese Spread (1/2 of 8-oz. tub)
1 cup Sour Cream or plain yogurt
2 tsp. onion powder
Salt and black pepper
2 Tbsp. cooked and crumbled Bacon
PLACE potatoes in a large saucepan; cover with water and bring to a boil on medium-high heat. Reduce heat to medium and cook 10 to 15 min. or until potatoes are tender; drain.
ADD cream cheese spread, sour cream and onion powder; beat with an electric hand mixer until creamy. Season with salt and pepper to taste. Spoon into a lightly greased 2-quart casserole dish; cover with plastic wrap. Refrigerate until ready to use.
REMOVE potatoes from refrigerator about 30 min. before baking. Remove plastic wrap. Bake at 350°F for 1 hour or until heated through. Sprinkle with bacon.