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Make-Ahead Mashed Potatoes Recipe

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This recipe for Make-Ahead Mashed Potatoes, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Kassian
Added: Wednesday, February 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 medium white or Yukon gold potatoes, peeled and cubed
8 oz cream cheese
1/2 c sour cream
2 tsp onion powder
1 medium onion, minced (optional)
crumbled, cooked bacon (I use REAL bacon pieces in the salad dressing aisle)

Directions:
Directions:
Cover the potatoes with water in large saucepan and bring to a boil. Reduce heat to medium-high and cook until potatoes are tender, about 10 to 15 minutes. Drain potatoes.

Add the cream cheese, sour cream and the onion powder. Beat with an electric mixer until creamy. Mix in the minced onion at this time, if desired, and if baking right away. If storing in frig to be baked the next day, wait to add the onions until just before baking.

Spoon potato mixture into lightly greased baking dish and cover with plastic wrap and store in frig until bake time.

Remove potatoes from frig about 30 minutes prior to baking. Remove plastic wrap and bake at 350 for 1 hour, or until heated through. Top with the bacon.

Personal Notes:
Personal Notes:
Make this potatoe casserole up to 2 days before your party. Just cover tightly before storing in the refrigerator until ready to use.

 

 

 

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