Cheesy Make Ahead Mashed Potatoes + VIDEO & GIVEAWAY

The recipe Cheesy Make Ahead Mashed Potatoes + VIDEO & GIVEAWAY can be made in approximately 45 minutes. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 283 calories, 15g of protein, and 14g of fat per serving. For 97 cents per serving, you get a side dish that serves 8. This recipe is liked by 98 foodies and cooks. If you have garlic powder, low sodium chicken broth, milk, and a few other ingredients on hand, you can make it. It will be a hit at your Thanksgiving event. It is brought to you by The Recipe Rebel. Overall, this recipe earns a tremendous spoonacular score of 80%. If you like this recipe, take a look at these similar recipes: Make Ahead Mashed Potatoes, Make-Ahead Mashed Potatoes, and Make Ahead Mashed Potatoes.

Servings: 8

 

Ingredients:

1/4 teaspoon black pepper

1/4 cup chopped chives

1 teaspoon dried parsley

1 teaspoon garlic powder

1 (8oz) package low fat cream cheese

1/2 cup low sodium chicken broth

1/2 cup 1% milk

3 lbs Little Potatoes (I used Little Charmers Yellow Potatoes)

2 teaspoons salt

2 cups shredded cheddar cheese, divided

Equipment:

pot

baking pan

aluminum foil

oven

Cooking instruction summary:

In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender (no need to peel or chop!), about 12-15 minutes. Drain. Add broth, milk, cream cheese, salt, garlic powder, dried parsley, and pepper and mash until smooth. Stir in chives and 1 cup cheese. Lightly grease a 9x13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately. To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired. Garnish with chives if desired.

 

Step by step:


1. In a large pot of boiling salted water (ensure that the potatoes are just covered), cook potatoes until tender (no need to peel or chop!), about 12-15 minutes.

2. Drain.

3. Add broth, milk, cream cheese, salt, garlic powder, dried parsley, and pepper and mash until smooth. Stir in chives and 1 cup cheese. Lightly grease a 9x13" baking dish and spread potatoes in the pan. Top with remaining 1 cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately. To bake: preheat oven to 350 degrees F and bake for 30 minutes or until hot. Uncover and broil if desired.

4. Garnish with chives if desired.


Nutrition Information:

Quickview
184k Calories
10g Protein
14g Total Fat
3g Carbs
18% Health Score
Limit These
Calories
184k
9%

Fat
14g
22%

  Saturated Fat
8g
55%

Carbohydrates
3g
1%

  Sugar
2g
3%

Cholesterol
46mg
16%

Sodium
901mg
39%

Get Enough Of These
Protein
10g
20%

Calcium
265mg
27%

Phosphorus
207mg
21%

Vitamin B2
0.19mg
11%

Vitamin A
519IU
10%

Vitamin B12
0.58µg
10%

Selenium
5µg
8%

Zinc
1mg
8%

Vitamin B5
0.42mg
4%

Potassium
139mg
4%

Vitamin K
4µg
4%

Magnesium
12mg
3%

Folate
12µg
3%

Vitamin D
0.45µg
3%

Vitamin B6
0.05mg
2%

Vitamin B1
0.03mg
2%

Iron
0.33mg
2%

Copper
0.03mg
2%

Vitamin B3
0.29mg
1%

Manganese
0.03mg
1%

Vitamin E
0.18mg
1%

covered percent of daily need
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