MAKE-AHEAD CHEESY MASHED POTATOES

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Make-Ahead Cheesy Mashed Potatoes image

These three-cheese mashed potatoes can be made up to two days ahead up to the point of baking. I adapted the original recipe to make it a little healthier. They are convenient and delicious.

Provided by Chris from Kansas

Categories     Potato

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 9

5 lbs white potatoes, peeled and cut into 1-inch pieces
1 (3 ounce) package cream cheese, softened
1 cup shredded light cheddar cheese
1/2 cup shredded parmesan cheese
1 (8 ounce) container light sour cream
1 teaspoon garlic salt
milk (optional)
1/4 teaspoon paprika
1 teaspoon chopped fresh chives (optional)

Steps:

  • Place potatoes in a 6-qt saucepan; add enough water to cover potatoes. Heat to boiling over high heat; reduce heat to medium. Cook uncovered 15 to 18 minutes or until tender; drain. Mash potatoes in saucepan with potato masher or elecric mixer on low speed.
  • Meanwhile, in medium bowl, beat cream cheese, cheddar cheese and parmesan cheese with elecric mixer on low speed until smooth. Beat in sour cream and garlic salt.
  • Heat oven to 350. Stir cheese mixture into mashed potatoes until well blended. If potatoes are too still, stir in milk, 1 tablespoon at a time, until desired consistency. Spoon into ungreased 13X9 inch glass baking dish.
  • (If not baking right away, cover and refrigerate. Remove from refrigerator 30 minutes before ready to bake and then bake as directed.).
  • Bake uncovered 35 to 40 minutes or until hot and top is lightly browned. Sprinkle with paprika and chives.

Nutrition Facts : Calories 126.1, Fat 3.3, SaturatedFat 2, Cholesterol 10.2, Sodium 309.7, Carbohydrate 20, Fiber 1.9, Sugar 0.9, Protein 4.5

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