Make-Ahead Sour Cream 'n Chive Mashed Potatoes

Gluten Free
Health score
1%
Make-Ahead Sour Cream 'n Chive Mashed Potatoes
570 min.
16
177kcal

Suggestions


Are you looking for a delicious side dish that will impress your family and friends without requiring last-minute preparation? Look no further than these Make-Ahead Sour Cream 'n Chive Mashed Potatoes! Perfect for gatherings, holidays, or any special occasion, this gluten-free recipe is designed to save you time while delivering a creamy, flavorful experience that everyone will love.

Imagine the rich, savory taste of chive-and-onion cream cheese combined with the tangy goodness of sour cream, all blended into fluffy red potatoes. This dish not only satisfies your taste buds but also offers a delightful texture that pairs beautifully with any main course. With just a few simple ingredients, you can create a comforting side that will have your guests coming back for seconds.

The best part? You can prepare these mashed potatoes ahead of time! Simply mix everything together, refrigerate, and bake when you're ready to serve. This make-ahead feature allows you to enjoy more time with your loved ones instead of being stuck in the kitchen. So, gather your ingredients, roll up your sleeves, and get ready to whip up a batch of these irresistible mashed potatoes that are sure to become a staple at your dinner table!

Ingredients

  • tablespoons butter melted
  • oz approx cream cheese spread 
  • 12 oz approx cream cheese spread sour
  • 0.5 cup fried onions (from 2.8-oz can)
  • 0.3 teaspoon pepper 
  • lb potatoes - remove skin red
  • 1.5 teaspoons salt 

Equipment

  • frying pan
  • oven
  • aluminum foil
  • dutch oven

Directions

  1. Spray 13x9-inch pan with cooking spray; set aside. In 4-quart Dutch oven, place potatoes; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat. Simmer covered 20 to 25 minutes or until potatoes are tender; drain. Shake potatoes in Dutch oven over low heat to dry.
  2. Mash potatoes until no lumps remain.
  3. Add cream cheese, sour cream, salt and pepper; mix until well blended. Spoon into pan. Cover tightly with foil and refrigerate at least 8 hours but no longer than 24 hours. (To bake immediately, drizzle with butter and bake 30 minutes, adding onions for last 15 minutes of baking.)
  4. Heat oven to 350°F.
  5. Drizzle butter over potatoes. Cover and bake 30 minutes.
  6. Sprinkle onions over potatoes.
  7. Bake uncovered 15 to 20 minutes longer or until potatoes are hot.

Nutrition Facts

Calories177kcal
Protein8.6%
Fat54.37%
Carbs37.03%

Properties

Glycemic Index
2
Glycemic Load
0
Inflammation Score
-4
Nutrition Score
4.1408695568857%

Flavonoids

Quercetin
0.55mg

Nutrients percent of daily need

Calories:177.31kcal
8.87%
Fat:10.76g
16.56%
Saturated Fat:5.77g
36.06%
Carbohydrates:16.49g
5.5%
Net Carbohydrates:15.04g
5.47%
Sugar:2.2g
2.44%
Cholesterol:21.97mg
7.32%
Sodium:437.09mg
19%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.83g
7.66%
Potassium:388.53mg
11.1%
Vitamin C:7.32mg
8.87%
Vitamin A:436.67IU
8.73%
Vitamin B6:0.14mg
7.25%
Manganese:0.12mg
6.22%
Fiber:1.45g
5.81%
Copper:0.11mg
5.73%
Phosphorus:52.53mg
5.25%
Calcium:52.09mg
5.21%
Vitamin B3:0.98mg
4.89%
Magnesium:18.85mg
4.71%
Vitamin B1:0.07mg
4.61%
Folate:15.34µg
3.84%
Iron:0.63mg
3.48%
Vitamin B5:0.24mg
2.4%
Vitamin K:2.52µg
2.4%
Zinc:0.28mg
1.88%
Vitamin B2:0.03mg
1.61%