Chive-and-onion cream cheese and sour cream give a baked potato flavor to mashed "spuds."
Make-Ahead Sour Cream and Chive Mashed Potatoes
- Prep Time 40 min
- Total 9 hr 30 min
- Servings 16
- Ingredients 7
Ingredients
- 3 lb small red potatoes
- 1 container (8 oz) chive-and-onion cream cheese spread
- 1 container (12 oz) chive-and-onion sour cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 3 tablespoons butter or margarine, melted
- 1/2 cup French-fried onions (from 2.8-oz can)
Instructions
-
Step1Spray 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.
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Step2Mash 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.)
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Step3Heat 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
170
Calories
11g
Total Fat
3g
Protein
17g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 1/2g
- Cholesterol
- 25mg
- 8%
- Sodium
- 500mg
- 21%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 2g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 8%
- 8%
- Calcium
- 6%
- 6%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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