Make-Ahead Mashed Potatoes

photo by:kraft

I have made this recipe for many, many years,but double or triple the recipe and put it in a 9x13 pan. I bake it until it's brown and crispy. The grandkids love it. ENJOY

posted by

a cook

on 4/20/2011

time

prep:

30 min

total:

1 hr 30 min

servings

total:

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

1/2

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

Substitute

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.

Variation

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.