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Make Ahead Sour Cream 'n Chive Mashed Potatoes

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“Great for pot-lucks.”
READY IN:
1hr 20mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray 13x9 inch pan with cooking spray; set aside. In a 4 quart Dutch oven, placepotatoes; add enough water to just cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20-25 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.
  3. Heat oven to 350*. Drizzle butter over potatoes. Cover and bake 30 minutes. Sprinkle onions over potatoes. Bake uncovered 15-20 minutes longer or until potatoes ar hot.
  4. (To bake immediately: drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.).

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