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Retro Recipe: To Die For Make Ahead Mashed Potatoes

This is a great dish for a Potluck dinner, or great recipe to use to stuff twice baked stuffed potatoes. This year, it was on our Christmas dinner table to save last minute preparation time.
Course Side
Cuisine Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Valerie Lugonja


  • 12 medium potatoes
  • 1.5 cup sour cream
  • 12 ounces cream cheese
  • 6 tablespoons butter
  • 2 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • milk
  • 1 garlic clove , minced (optional)
  • 1/2 to 3/4 cup thinly sliced green onion


  1. Peel and cook potatoes until tender; put through ricer
  2. Beat softened cream cheese and sour cream in mixing bowl
  3. Add hot potatoes and beat until smooth, adding small amounts of milk as needed
  4. Add butter, salt, pepper and beat until well-mixed
  5. Add green onions; beat until well-mixed (and garlic, if desired)
  6. Pour into well buttered casserole dish
  7. Dot with additional butter
  8. Refrigerate until next day
  9. Bake for 30 minutes in 350°F oven (If making half batch, bake 20 minutes)
  10. Garnish with bacon just before serving

Recipe Notes

I made variations of this recipe more than a few times. I love garlic, but do not use garlic unless you do so sparingly. Three cloves with 6 large potatoes was surprisingly off putting. This is a gorgeous sumptuous fluffy potato recipe scented of onions.
Do not use more than 3/4 cup of finely chopped greens for 6 potatoes. Some recipes say 1-1/2 cups. That makes the dish taste far too strongly of onions.
I was very surprised that the balance of flavours in this recipe was much more difficult to achieve than I thought. Follow the recipe the first time. Then improvise to suit your palate once you find what the initial recipe offers.
Key: Beat the potatoes into the cream and cheese while hot, otherwise they will be gummy. Ingredients must be combined when the potatoes are hot for a lovely fluffy mashed texture.