Whether for the holidays that are looming or just another busy week, these garlicky make-ahead mashed potatoes are great to have on hand.
What You Need
Original recipe yields 6 servings
1-1/2 lb. Yukon gold potato es (about 6), peeled, quartered
4 cloves garlic
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
2 Tbsp. finely chopped fresh parsley
2 green onions, finely chopped, divided
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Let's Make It
Cook potatoes and garlic in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain. Return potatoes and garlic to pan; mash until smooth. Add sour cream, cheese, parsley and half the onions; mix well. Refrigerate remaining onions for later use.
Spoon into 2-qt casserole sprayed with cooking spray. Cool to room temperature; cover. Refrigerate up to 2 days. Remove from refrigerator 30 min. before baking.
Heat oven to 350ºF. Bake potatoes, covered, 40 to 45 min. or until heated through. Sprinkle with remaining onions.
Sprinkle with 2 Tbsp. OSCAR MAYER Real Bacon Bits before serving.
To bake immediately after mashing, bake (uncovered) in 350ºF oven 10 min. or until heated through. Sprinkle with remaining onions.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.