Make Ahead Mashed Potatoes

4 lb. white or yukon gold potatoes, peeled/cubed
1 cup sour cream
1/2 cup Cream Cheese
2 tsp. onion powder
Bacon Bits
Green Onions

Cook potatoes in large saucepan until tender, drain. Place potatoes in large bowl, add sour cream, cream cheese, and onion powder - mash until creamy.

Spoon into lightly greased casserole; cover with plastic wrap. Refrigerate up to 2 days. Remove from refrigerator 30 minutes before baking. Discard plastic wrap.

Heat oven to 350F Bake potatoes 1 hour or until heated through. Sprinkle with bacon bits and onions.

Make Ahead: Assemble as directed but do not sprinkle with bacon bits and onions; cover with heavy duty foil. Freeze up to one month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 1 hour or until heated through, uncovering the last 10 minutes. Sprinkle with bacon bits and onions.