These potatoes were awesome! And the "make ahead" factor makes them even more appealing. I made them for Ellie's bday. I try to find all "make ahead" recipes and cook the day before. That way, my house/kitchen is nice and clean on the actual day!
These came from "Taste of Home" magazine, Feb/March 2011.
3 lbs potatoes (about 9 medium) peeled and cubed
1 (8oz) pkg cream cheese, softened
1/2 c sour cream
1/2 c butter, cubed
1/4 c 2% milk (I still used skim)
1 1/2 tsp onion powder (I omitted)
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
6 bacon strips, chopped
1 c shredded cheddar cheese
3 green onions, chopped
Place potatoes in boiling water and cook until tender.
Drain.
Mash potatoes with cream cheese, sour cream and butter. Stir in milk and seasonings.
In a small skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels with a slotted spoon; drain.
Transfer potato mixture to a greased 13 X 9 in baking dish; sprinkle with cheese, onions and bacon. Cover and refrigerate until ready to use.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 50 minutes or until heated through.
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