Recipe By ERIN DAUGHENBAUGH
Rating
Published Mar 7th
Prep 20m Cook 30m Additional 8h Ready In 8h 50m
Servings 8 servings Calories 347.7

This recipe helps you plan ahead by allowing you to make your mashed potatoes in advance!

Recipe Ingredients

  • 9 potatoes, peeled and cubed
  • 6 ounces cream cheese
  • 1 cup sour cream
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons butter

Cooking Directions

  1. 1 Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
  2. 2 Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  4. 4 Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes.

Nutrition Facts

  • Calories 347.7
  • Carbohydrate 44.1 g
  • Cholesterol 43.7 mg
  • Fat 16.5 g
  • Fiber 5.3 g
  • Protein 7.4 g
  • Saturated Fat 10.3 g
  • Sodium 404 mg
  • Sugar 2.1 g

Reviews

  1. too dry
  2. These turned out great! The only thing I changed was to put them in the crock pot for about 2.5 hours before company came over so I could save space in my oven!
  3. I use a recipe almost identical to this, but I put the potatoes in a crockpot sprayed with Pam and put it in the fridge overnight. The next day, you need to plug it in well ahead of time, but the oven is open for whatever else needs baking.
  4. This has been my 'signature' recipe for our mashed potatoes since Thanksgiving 2002!! I always get raves about them. My husband won't let me make our mashed potatoes any other way because he says 'nothing compares'! The 'signature' really boils down to the cream cheese because many mashed potato recipes are made with the other - Read more ...
  5. This recipe was a huge hit at my potluck party! Everyone complimented on the dish, moreso than the entree (that person wasn't too thrilled that I one up-ed him). I used suggestions from others' reviews. Here's my variation on the recipe: I used yukon gold potatoes, onion & chives cream cheese, and garlic salt instead - Read more ...
  6. After reviewing most of the comments, I made a couple of changes: Instead of plain cream cheese, I used cream cheese with chives & onion. I also added roasted garlic. These mashed potatoes are wonderful! Creamy & rich, just like at restaurants!
  7. I've made this recipe several times since my initial review two years ago. As I was printing off the recipe for this Christmas prep, I read some of the more recent comments, and decided to add what I've learned in the past couple years: there's a big difference between doing it the day before vs - Read more ...
  8. I've been making these potatoes for a few years now and they are fantastic! I pat butter all over the top before I refrigerate. Also, prior to baking, I poke holes in the top with a fork and pour a bit of milk over them. I wait until the milk has absorbed before baking. Sometimes - Read more ...
  9. I know this recipe as twice baked potatoes...and it is WONDERFUL!!! I have made these potatoes for years and my family always demands it at all occasions. I do a few things different though. Instead of baking next day...I put the potatoes into a crock pot and slice a 1/4 stick butter onto the top - Read more ...
  10. Delicious and creamy. I even used light sour cream and light cream cheese. Also used Yukon Gold potatoes because I think they are better for mashing (not so dry). Such a great way to make mashed potatoes.
RedCipes