When I was a kid, my dad had a very limited list of things he could cook. Potato Buds were one of those items. For that reason, I’ve never really felt the need to cook mashed potatoes from scratch.
While looking for a potato recipe to use up some spuds starting to spout, I ran across this recipe from Kraft Food and Family 2009. It seemed like the perfect dish because I had just made a few other recipes with the ingredients needed. I hope you enjoy this lower fat version of mashed potatoes.
Tracy’s Make-Ahead Mashed Potatoes
4 lb. Yukon Gold potatoes (about 10 potatoes pealed and cubed)
1 c. light sour cream
1/2 c. (4 oz.) cream cheese 1/3 less fat version
2 tsp. onion powder
1 slice cooked bacon, crumbled
2 green onions
Cook potatoes in a pot of boiling water for 10 to 15 minutes. Drain water. Place potatoes back in pot and use a mixer on low until creamy. Add sour cream, cream cheese, and onion powder. Blend until mixed and smooth. Pour into 2 quart baking dish. Bake at 350 degrees for 45 minutes. Top with bacon and scallions and return to over for another 15 minutes.
Nutritional Facts(make 16 servings – 1/2 c. each): 120 calories, 3 g. fat (2 g. saturated fat), 10 mg. cholesterol, 60 mg. sodium, 20 g. carbs, 2 g. fiber, 3 g. protein, 6% vitamin A, 15% vitamin C, 4% calcium, 0% iron.
- I made this with reduced sodium bacon.
- I didn’t have scalions so I added fat free cheese. For future reference, I think it does need the green onions to add flavor.
- I halved the recipe and baked for 30 minutes, added cheese and bacon before cooking an additional 12 minutes.
- According the author of original recipe, you can make this ahead (without onions and bacon) and refridgerate for up to 2 days. Just let it sit out about 30 minutes before you make. You can also freeze it for up to one month before baking.