Make-Ahead Sour Cream and Chive Mashed Potatoes

Chive-and-onion cream cheese and sour cream give a baked potato flavor to mashed "spuds." MORE+ LESS-

By Betty Crocker Kitchens

December 17, 2009

lb small red potatoes

container (8 oz) chive-and-onion cream cheese spread

container (12 oz) chive-and-onion sour cream

1 1/2

teaspoons salt

1/4

teaspoon pepper

tablespoons butter or margarine, melted

1/2

cup French-fried onions (from 2.8-oz can)

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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.

Eight cups of unseasoned cooked Potato Buds® mashed potatoes or refrigerated mashed potatoes can be substituted for the fresh potatoes. Stiff mashed potatoes will be better than soft and creamy mashed potatoes.