These Cheesy Make Ahead Mashed Potatoes are so creamy and perfect for the holidays! No more rushing around before dinner—simply reheat and serve!
- Large pot
- 9"×13″ baking dish
- 3 lbs Little Potatoes
- 1/2 cup low sodium chicken broth
- 1/2 cup 1% milk
- 1 (8 oz) package Low-fat cream cheese
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1/4 cup chives, chopped
- 2 cups cheddar cheese, shredded and divided
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 to 15 minutes. Drain.
Add broth, milk, cream cheese, salt, garlic powder, dried parsley, and pepper and mash until smooth. Stir in chives and one cup cheese.
Lightly grease a 9"×13″ baking dish and spread potatoes in the pan. Top with remaining one cup cheese and cover in foil. Refrigerate up to 24 hours, until ready to bake, or bake immediately.
To bake: Preheat oven to 350°F and bake for 30 minutes or until hot.
Uncover and broil if desired. Garnish with chives.