Make-Ahead Sour Cream 'n Chive Mashed Potatoes

Chive-and-onion cream cheese and sour cream give a baked potato flavor to mashed "spuds."

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Servings 16

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ingredients 7
Prep Time 40 min
Total Time 9 hr 30 min

Ingredients

3: lb small red potatoes

1: container (8 oz) chive-and-onion cream cheese spread

1: container (12 oz) chive-and-onion sour cream

1 1/2: teaspoons salt

1/4: teaspoon pepper

3: tablespoons butter or margarine, melted

1/2: cup French-fried onions (from 2.8-oz can)

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Directions

1 Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
2 Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
3 Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

EXPERT TIPS

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Expert Tips

Eight cups of unseasoned cooked Potato Buds® mashed potatoes or refrigerated mashed potatoes can be substituted for the fresh potatoes. Stiff mashed potatoes will be better than soft and creamy mashed potatoes.