These potatoes are perfect for gatherings, Sunday dinner or as our friend Matt says, “They are good for everyday life!” A great thing about this recipe is that they can be made ahead. I guess that’s why they are called Make-Ahead Mashed Potatoes!

Ingredients
3 lbs. potatoes (about 9 medium), peeled and cubed
1 package (8oz.) cream cheese, softened
1/2 cup sour cream
1/2 cup butter, cubed
1/4 cup 2% milk
1-1/2 tsp. onion powder
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. pepper
6 bacon strips, chopped (I have been know to use 1 lb. of bacon!)
1 cup of shredded cheddar cheese (we like sharp cheddar)
3 green onions, chopped

Directions
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook fro 10-15 minutes or until tender. Drain; mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.

After cutting into pieces cook bacon in a small skillet over medium heat until crisp. Remove bacon to paper towels with a slotted spoon; drain.

Transfer potato mixture into 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 refrigerate 30 minutes before baking. Bake, uncovered, at 350 for 40-50 minutes or until heated through.

Makes: 10 servings


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