Make-Ahead Mashed Potatoes

Instructions

1. 01

   Place the potatoes in a Dutch oven, and cover them with water. Bring the water to a boil. Reduce the heat and cook, uncovered, for 10 to 15 minutes or until tender. Drain the potatoes, and return them to the pan. Editor's Tip: Cut the potatoes into uniform pieces, and start them in room-temperature water instead of boiling water. Otherwise, the potatoes can cook unevenly and the mash will turn out lumpy instead of smooth.

2. 02

   Mash the potatoes, gradually adding the cream cheese, sour cream and butter. Stir in the milk, onion powder, salt, garlic powder and pepper. Editor's Tip: We recommend using a handheld potato masher for this step. It's easy to overmash potatoes in a blender or food processor, and the texture can become gluey and gummy.

3. 03

   Transfer the mashed potatoes to a greased 13x9-inch baking dish. If desired, sprinkle the top with cheese and bacon. Refrigerate, covered, for up to two days.

4. 04

   Preheat the oven to 350°F. Remove the potatoes from the refrigerator and let stand while the oven heats. Bake, covered, for 30 minutes. Then, uncover and bake 10 minutes longer or until heated through. If desired, sprinkle with green onions before serving.