Refrigerator Mashed Potatoes
The beauty of these mashed potatoes is they can be put together up to 24 hours in advance. On the big day, just bake for about an hour.
Servings and Ingredients
|5 lbs.||Hy-Vee russet potatoes, peeled and cut into chunks|
|1||(8 oz) pkg Hy-Vee cream cheese, softened|
|1 c.||Hy-Vee sour cream|
|2||green onions, chopped|
|1 tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee pepper|
|¼ c.||Hy-Vee butter|
- Place potatoes in a large saucepan. Fill with cold water. Cover and bring to a boil. Simmer 20 minutes or until potatoes are tender. Drain and return to pan.
- Mash potatoes. Add cream cheese, sour cream, green onions, salt and pepper; whip until light and fluffy.
- Transfer to 13-by-9-inch baking dish sprayed with nonstick spray. Dot with butter. Cover and refrigerate for up to 24 hours.
- Bake, covered, at 350 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until heated through.
150 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrates: 20g
- Protein: 3g
Vitamin A 6%
Vitamin C 10%
Hy-Vee Seasons Comfort Foods Cookbook.