make-ahead mashed potatoes

make-ahead mashed potatoes

prep time: 30 minutes
cook time: 1 hour
ready in: 1 hour, 30 minutes

makes: 16 servings, 1/2 cup each


  • 4 lb. white or Yukon Gold potatoes (about 10), peeled, cubed
  • 1 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
  • 2 teaspoons onion powder
  • 1 slice OSCAR MAYER Bacon, cooked, crumbled
  • 2 green onions, sliced

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Cook potatoes in large saucepan of boiling water 10–15 minutes or until tender; drain. Place potatoes in large bowl. Add sour cream, reduced-fat cream cheese and onion powder; mash until creamy.
  2. Spoon into lightly greased 2-qt. casserole; cover with plastic wrap. Refrigerate up to 2 days.
  3. Remove from refrigerator 30 min. before baking. Discard plastic wrap.
  4. Heat oven to 350°F. Bake potatoes 1 hour or until heated through. Sprinkle with bacon and onions.

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 the last 10 min. Sprinkle with bacon and onions.

Recipe provided by Kraft

Per serving: 120 calories, 3g fat, 2g saturated fat, 10mg cholesterol, 60mg sodium, 20g carbohydrate, 2g fiber, 3g sugars, 3g protein