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Make-Ahead Mashed Potatoes

Make-Ahead Mashed Potatoes recipe
photo by:kraft
Simple and easy very pleased with make ahead.
posted by
on 8/4/2013
30 min
1 hr 30 min
16 servings, 1/2 cup each
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What You Need

lb.  white or Yukon gold potatoes (about 10), peeled, cubed
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
tsp.  onion powder
Tbsp.  OSCAR MAYER Real Bacon Bits
 green onions, sliced

Make It

COOK potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.

SPOON into 2-qt. casserole sprayed with cooking spray; cover. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.

HEAT oven to 350°F. Bake potatoes, uncovered, 1 hour or until heated through. Sprinkle with bacon and onions.

Kraft Kitchens Tips

Use any savory flavor of PHILADELPHIA 1/3 Less Fat than Cream Cheese to season the potatoes. Or, roast fresh garlic and add to the potatoes for creamy garlic mashed potatoes.
Sprinkle baked casserole with chopped fresh chives and/or KRAFT Grated Parmesan Cheese instead of the suggested toppings.
Make Ahead
Assemble recipe as directed but do not sprinkle with bacon and onions; cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour or until heated through, uncovering for the last 10 min. Sprinkle with bacon and onions.
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