March 12, 2011

Make Ahead Loaded Mashed Potatoes

Make ahead foods are very close, dear friends of mine.  When those make-ahead foods involve potatoes, cheese, & bacon -  I'm all over it!  The only thing is though, the rest of my family is all over 'em too.  Even the baby! 

These are so good that I have dreams about them.  I always make extra too, cus mashed 'taters for breakfast is the best.

Make-Ahead Loaded Mashed Potatoes


  • 3 pounds potatoes, peeled & cubed
  • 1 stick of butter
  • 1 cup of milk
  • 10oz Italian Cheese & Herbs Cooking Creme (or 8oz cream cheese, softened & double the spices)
  • 1 cup sour cream
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • salt & pepper to taste
  • 12oz-16oz of bacon, cooked to a crisp - broken into small pieces
  • 2 cups sharp shredded cheddar cheese
  • 1 bunch green onions, diced


Cook the potatoes in a pot of boiling water until fork tender.  Drain.

Beat the potatoes with the butter, milk, cooking creme (or cream cheese), sour cream, & spices until creamy.

Scoop the potatoes into a baking dish, and spread evenly.  Sprinkle with the cheese, bacon, & green onions.

Cover & refrigerate up to 36 hours.  Set it on the counter about 30 minutes prior to baking.  When you are ready to eat, bake uncovered at 350 for 40 minutes.



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