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Make-Ahead Sour Cream and Chive Mashed Potatoes
Chive-and-onion cream cheese and sour cream give a baked potato flavor to mashed "spuds."
👥 16 Servings⏱️ Prep & Cook: 9h 30m⏳ Prep: 40 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- dutch oven
- oven
📝 Preparation Steps
1
Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to ⏱️ 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
2
Mash potatoes until no lumps remain. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least ⏱️ 8 hours but no longer than ⏱️ 24 hours. (To bake immediately, drizzle with butter and bake ⏱️ 30 minutes, adding onions for last ⏱️ 15 minutes of baking.)
3
Heat oven to 350°F. Drizzle butter over potatoes. Cover and bake ⏱️ 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15 to ⏱️ 20 minutes longer or until potatoes are hot.
Nutrition Facts
calories
170
fat Content
2
serving Size
1 Serving
fiber Content
2 g
sugar Content
2 g
sodium Content
500 mg
protein Content
3 g
trans Fat Content
1/2 g
cholesterol Content
25 mg
carbohydrate Content
17 g
saturated Fat Content
6 g
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