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Twice mashed potatoes
Nb persons: 18
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| Email |Print | Save MADE DOUBLE MASHED POTATOES Submitted by: Joann79 (see all recipes) Add a Photo Comment (0) Rate Mashed potatoes brought to a new level of taste with the delicious additions of cream cheese, sour cream, spices, bacon, and cheese. A real crowd pleaser that can even be made ahead of time for convenience. INGREDIENTS: | |
| 10 Medium | Russet Potatoes, peeled and cubed |
| 8 oz | Philadelphia Spreadable Cream Cheese, regular or light |
| ½ cup | Sour Cream, regular, light, or fat-free |
| ½ cup | Butter |
| Margarine, alternative | |
| 2 tsp | Onion Powder |
| 1 tsp | Garlic Powder |
| 1 tsp | Salt |
| ½ tsp | Pepper |
| Milk, as needed | |
| 6 slices | Cooked Bacon, crumbled |
| 3 | Green Onions, chopped |
| 4 oz | Shredded Cheddar Cheese |
DIRECTIONS:
Place 10 medium potatoes peeled and cubed in a large saucepan; cover with water and bring to a boil. Reduce heat to medium-high and cook until potatoes are tender; about 10-15 minutes; drain potatoes. Mash with a potato masher. Add cream cheese, sour cream, butter or margarine, onion powder, garlic powder, salt, and pepper to the potatoes; beat with an electric mixer. Add milk, a little at a time, and beat until creamy. Spoon potato mixture into a lightly greased 9x13-inch pan; top with crumbled bacon, chopped green onion, and shredded cheddar cheese; cover with plastic wrap. Refrigerate until ready to use. Remove potatoes from refrigerator about 30 minutes before baking. Remove plastic wrap and bake at 350 degrees for 1 hour or until heated through.
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