Make-Ahead Bacon-Cheesy Mashed Potatoes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- paprika
- 6 large baking potatoes (peeled and cut into cubes)
- 1 cup (8 ounces) light sour cream ((or regular))
- 1 package (8 ounces) neufchatel cheese (softened (or cream
- sea salt & freshly cracked black pepper (to taste
- snipped fresh chives (to taste)
- 1 cup reduced fat sharp cheddar cheese ((or regular))
- 1 package (2.5 oz) real bacon bits
- 3 tablespoons light butter (or regular (i use i can't believe i
- Carbohydrate 0.032515 g
- Cholesterol 0 mg
- Fat 0.00755416666666666 g
- Fiber 0.0218166675567627 g
- Protein 0.00860999999999999 g
- Saturated Fat 0.001225 g
- Serving Size 1 1 serving (0g)
- Sodium 0.0198333333333333 mg
- Sugar 0.0106983324432373 g
- Trans Fat 0.000758333333333333 g
- Calories 0 calories
Place potatoes in a large pot and add water to cover. Salt the water and bring to a boil. Reduce heat; partially cover and cook for 20-25 minutes or until potatoes are tender. Drain potatoes and place in a bowl. Add sour cream, neufchatel cheese, salt & pepper. Beat with hand mixer until smooth and cream cheese has melted. Stir in fresh chives, cheddar cheese and real bacon bits until combined. Spread in a greased 13x9 backing dish. Melt the butter and drizzle over the potatoes. Sprinkle with paprika. At this point you can choose to cover and refrigerate until ready to serve, or bake right away. When ready to bake, if you've refrigerated your potatoes, let them stand at room temperature for 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover, and bake 20 minutes longer. Enjoy!
