Make-Ahead Mashed Potatoes

Excerpted with permission from Taste of Home's Best Loved Recipes.

3 pounds potatoes (about 9 medium), peeled and cubed

1 package (8 ounces) cream cheese, softened

1/2 cup sour cream

1/2 cup butter, cubed

1/4 cup 2% milk

1 1/2 teaspoons onion powder

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

6 bacon strips, chopped

1 cup (4 ounces) shredded cheddar cheese

3 green onions, chopped

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

2. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.

3. Transfer potato mixture to a greased 13-in. x 9-in. baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.

4. Remove potatoes from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.

10 servings