Make Ahead Potatoes
  • 10 large Potatoes, Peeled and quartered
  • 1 cup Sour cream
  • 8 oz Cream Cheese
  • 6 tablespoon Butter or Margarine, divided
  • 2 tablespoon Dried minced onion
  • 1 teaspoon salt
  • Papriki
  • 1 cup Sharp Cheddar Cheese, shredded
  • ¼ cup Chives, chopped
  • 1 tablespoon garlic, minced
  • ½ cup Bacon, Cooked and Crumbled
  1. Place potatoes in a large kettle; cover with water and cook for 20 to 25 minutes or until potatoes are tender. Drain and place in a bowl; Mash with potato masher.
  2. While potatoes are still hot, add sour cream, cream cheese, 4 tablespoons of butter, onion, and salt. Stir until smooth and the cream cheese and butter is melted. Spread in a greased 9"x13" baking dish. Melt Remaining butter and drizzle over potatoes. Sprinkle with Paprika. Cover with foil and refrigerate for 1 to 2 days or until needed or bake immediately.
  3. Remove from refrigerator ½ hour before baking. Heat oven to 350 degrees. Bake covered for 40 minutes. Uncover and bake an additional 20 minutes. Serve immediately.
(1) Cooked crumbled bacon, shredded cheese, chopped chives are just a few of the optional ingredients that can be added when adding the cream cheese and butter.

(2)   If using an electric mixer, mix just until ingredients are incorporated, do not over beat the mixture or it will turn to paste!

(3)  I like to use a fork and comb through the potatoes slightly to give the top ridges that will brown nicely as it bakes.
Recipe by Pray Cook Blog at