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:
covered percent of daily need
