Make-Ahead Party Mashed Potatoes

Photo: Phyllisue

Before baking, potato mixture can be covered and stored in the refrigerator up to 48 hours. Remove from refrigerator, sprinkle with paprika and bake as directed.

Yield: 20 servings
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  • 7 1/2 cup(s) water
  • 12 tablespoon(s) unsalted butter (1 1/2 sticks)
  • 2 teaspoon(s) garlic salt
  • 2 teaspoon(s) onion salt
  • 2 (8 oz.) package(s) cream cheese (cubed and softened)
  • 1 (12 oz.) can(s) Pet evaporated milk
  • 1 (16 oz.) container(s) sour cream
  • 1 package(s) (15.3 oz.) Hungry Jacks instant mashed potatoes (9 cups)
  • paprika
  • bacon (optional) cooked and chopped
  • parsley (optional) chopped


  1. 1. Heat oven to 350°F. Spray a 13"x9" baking dish with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch Oven or saucepan. Remove from heat. Add cream cheese, evaporated milk and sour cream, stirring until cream cheese is dissolved.

  2. 2. Stir in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.

  3. 3. Sprinkle with paprika and bake 1 hour or until bubbling around the edges and golden brown. Top with chopped bacon and parsley, if desired.
November 2013

This recipe is a personal recipe added by Phyllisue and has not been tested or endorsed by MyRecipes.

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