Make-Ahead Mashed Potatoes

Makes 8 servings


  • 8 medium russet potatoes, peeled and chunked or 5 cups packaged mashed potatoes
  • 1 (8 oz.) container Cheddar cold pack cheese spread 
  • 1/2 cup sour cream
  • 1/4 cup butter, melted
  • Pepper to taste
  • Bacon bits, paprika and parsley for garnish, optional


If using fresh potatoes, peel and place in saucepan. Cover with cold water; bring to boil. Boil until a fork inserted indicates they're tender; drain.

In large bowl, combine potatoes, Cold Pack cheese, sour cream, butter, and pepper. Beat until light and fluffy. Spoon into buttered 2-quart casserole. Cover and refrigerate until ready to cook.

Preheat oven to 350°F. Bake 1 hour. Sprinkle top with bacon bits, paprika, and parsley, if desired.

Note: You may substitute 5 cups prepared instant mashed potatoes.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.